1 c. rice, not instant
1 pt. milk
1/4 c. butter, melted and cooled
1/2 tsp. vanilla
5/8 c. sugar
4 lg. eggs
1 lb. ricotta

Precook rice minus 5 minutes of cooking time. Rinse well in cold water and drain well. Add ingredients in order given. Stir well but don't beat. Put in well-buttered 9x13 inch pan. Bake at 375 degrees about an hour until sides are brown and knife comes out clean.