12 eggs
2 c. cooked, drained rice
1 lb. ricotta cheese
1 tsp. vanilla
1 1/2 c. sugar
1 c. heavy cream
2 tbsp. brandy
1 (15 1/2 oz.) can crushed pineapple, drained

Beat eggs. Add ricotta, rice, sugar and vanilla. Blend well. Add pineapple, cream and brandy. Blend well. Pour into 10x10 inch glass pan or 3-quart casserole, greased. Sprinkle with 1/4 teaspoon nutmeg. Bake 1 1/2 hours at 350 degrees or until set.