FILLING:

1/2 c. Ricotta
1/2 c. uncooked rice
5 eggs
3/4 c. sugar
1 tsp. vanilla
1 pinch allspice (optional)
1 can sweetened condensed milk
1 (16 oz.) can rushed pineapple, drained

CRUST:

2 c. flour
1/2 c. confectioners' sugar
1/2 tsp. vanilla
1 stick butter
2 egg yolks
1 tbsp. milk (if needed)

1. Cook rice, cool and set aside.

2. Prepare crust (works best in food processor) by adding one ingredient at a time. Work into a dough, roll out and place in 9 inch to 10 inch pan.

3. Mix cooled rice with all other filling ingredients.

4. Pour into crust.

5. Bake at 350 degrees approximately 1 hour and 10 minutes or until top is golden brown.