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Italian Easter Pastiera Recipe
Ingredients
8 eggs
3 pounds Ricotta Cheese
2 cups cooked Arborio Italian-Style Rice I’ve also used regular white rice
2 tablespoons vanilla
2 cups sugar
1 can crushed drained pineapple
1 tablespoon corn starch
Instructions
Cook rice as directed, yielding 2 cups cooked
Beat eggs
Add cooled rice, ricotta, sugar and vanilla to eggs
After mixed, add drained pineapple and cornstarch and mix well
Pour into greased 13 x 9 pan
Bake at 350 degrees for 60-80 minutes (You want the outside edges to look a little brown and the center should not be watery or runny but firm).
Let cool. Best served chilled in the refrigerator.
