10 eggs
2 c. cooked rice
1 1/2 c. sugar
1 lb. ricotta cheese
1/2 pt. heavy cream
1 tbsp. vanilla
1/2 tsp. lemon rind
2 tbsp. apricot brandy
1 (15 oz.) can crushed pineapple, drained
Cookie crust for bottom & sides

Beat eggs well, then add ricotta, sugar, cream, spices, pineapple and brandy. Add cooked rice last. Bake in 10 inch spring form pan using a cookie crust. Bake at 350 degrees for 1 1/2 hours.