About this recipe:A super-creamy rice dessert, made by baking together cooked rice, eggs, sugar, ricotta cheese, vanilla, cream and chopped pineapple. Traditionally served during Easter, but you can enjoy it any time of the year.
300g caster sugar
900g ricotta cheese
1 teaspoon vanilla extract
475ml whipping cream
160g cooked white rice
1 (432g) tin pineapple slices, drained and pulsed in a food processor until chopped
Prep:15min › Cook:1hr › Extra time:4hr chilling › Ready in:5hr15min
Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add whipping cream and stir. Fold in cooked rice and pineapple.
Pour into a 23x33cm or similar sized buttered dish.
Bake at 170 C / Gas 3 for one hour. Check by inserting clean knife into centre. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.