6 eggs
1 1/2 lb. ricotta cheese
1 c. sugar
2 c. milk
3 c. cooked rice
2 tsp. vanilla

Cook rice in water with 1 teaspoon salt; set aside. In a large bowl, cream eggs, ricotta cheese, sugar, and milk, rice and vanilla. Pour mixture into 15 x 9 x 2 inch glass baking dish. Sprinkle with cinnamon on top (if desired). Bake at 350 degrees for 55 minutes. When cool, cover with plastic wrap, refrigerate. Rice pie is eaten cold, and needs no crust.

NOTE: Do not use metal baking pan.