CRUST: (Pasta Frolla):

2 c. flour
3/4 c. sugar
1/4 lb. butter (butter)
2 eggs
4 tbsp. milk
1 tsp. vanilla

FILLING:

2 lbs. Ricotta
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
1/2 c. cooked rice
1 c. milk
1/2 tsp. cinnamon (optional)
3 egg whites, beaten stiff

Crust: Combine flour, sugar and cut in butter. Whip eggs, milk and vanilla together and add to flour mixture to form a soft dough. (Refrigerate for 1/2 hour to make it easier to handle.)

Roll out on floured board keeping dough in circular shape. The dough is quite sticky but keeping it floured makes it easier to work with. Fill with rice filling below. Bake in moderate 350 degree oven about 3/4 to 1 hour.

Filling: Place Ricotta, sugar, egg yolks, vanilla in bowl. Blend well. Add milk and rice (and cinnamon). Beat egg whites. Fold into first mixture. Pour into pie shell and bake.