2 c. cooked cold rice (1/4 lb. River Brand long grained rice, cooked, rinsed and drained well)
1/4 stick butter
3/4 c. sugar
Juice of 1 orange
1 tsp. orange rind
1 tsp. lemon rind
1 tsp. vanilla or anise or anisette
6 eggs, well beaten
2 c. milk
1 sm. container Ricotta - 1 to 1 1/2 c.
1/4 tsp. cinnamon
Nutmeg

Combine cold rice, butter and milk in a saucepan. Cook on stove top until creamy. Cool slightly. Add sugar, flavorings, orange juice, eggs, Ricotta and cinnamon.

Pour into a greased and floured 10 inch baking dish. Sprinkle with nutmeg, if desired. Bake 1 hour and 10 minutes in a preheated oven.