1/2 c. rice or 1 c. cooked rice
1 1/2 c. milk
5 eggs
1/2 c. sugar
Pinch salt
1/3 c. milk
2 tsp. vanilla
1 lb. Ricotta
Orange or lemon rind
1-2 tsp. lemon juice
Crushed pineapple, drained (optional)

Cook rice with milk; simmer and cool. (DO NOT OVERCOOK RICE. If you put too much rice in the pie, it will dry it up.) Beat remaining ingredients; combine with rice. Bake at 375 degrees for 45 minutes.