1 pound rice (wash and boil). Cook slow. When rice starts boiling, add milk, about 1/2 gallon until loose (not stuck together). In another pan break 1 1/2 dozen eggs and beat. Add 4 cups sugar and pinch salt and lemon extract to taste. 1 quart Ricotta cheese, 8 ounces cream cheese, add rice mixture and mix good. Pour into pie shells and bake until inserted knife comes out clean at 350 degrees.