4 cups milk or heavy cream (I use heavy cream)
1 can sweetened condensed milk (SCM)
3 cups cooked white rice or (I like Jasmine rice) (Not instant)-rinse in cold water once cooked to stop the cooking process.
12 eggs
2 teaspoons vanilla
2 cups sugar
If making Pineapple Rice Pie use 2-20 oz cans of crushed pineapple drained very well.

Beat eggs in a large bowl with hand mixer or you can use a stand mixer Add sugar and mix well. Add vanilla. Add sweetened condensed milk and heavy cream or milk. Mix all together.

Grease and flour a 13" x 9" pan (I use the foil ones).

Place your rice in a layer in the pan. If using pineapple, layer that on top of the rice. Pour egg mixture over that rice/pineapple. Sprinkle cinnamon on top.

Bake at 350°F for 1 to 1 1/2 hours.

You will have a nice thick layer of custard on top.

Submitted by: Gina Spaziano