2 c. flour
1/2 c. sugar
Pinch of salt
1/4 c. butter
1/4 c. Crisco
4 egg yolks
1 tbsp. milk

FILLING:

2 c. milk
2 tbsp. butter
2/3 c. rice
1 lb. ricotta cheese
3/4 c. sugar
4 eggs
1 tsp. vanilla
1 tbsp. lemon juice
1 tsp. ground coriander
1/4 tsp. cinnamon
1/2 c. raisins; optional

To make dough: mix flour, sugar, and salt. Cut in butter and Crisco. Stir in egg yolks one at a time. Add milk. Turn onto a board and knead slightly. Roll out 2/3 of dough to fit 10 inch or deep 9 inch pie plate. Roll 1/3 of dough for lattice strips for top.

To make filling: scald milk and butter and add rice. Cook until all milk is absorbed. Cool. Place ricotta in a bowl, add sugar and beat until smooth. Add one egg at a time, beating well after each addition. Add vanilla, lemon juice, coriander, and cinnamon (and raisins). Fold in cooked rice. Turn into prepared pie plate and top with lattice strips. Roll edge and flute. Bake at 425 degrees for 15 minutes. Then bake at 350 degrees for 50-60 minutes, until firm. Cool in oven with door opened slightly.