Grandma's Baked Rice Custard Recipe

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While growing up in Italy in the 1900s, my mother lived a very basic life. But when Easter Sunday arrived, my grandmother would make this dessert as a special treat.

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Grandma's Baked Rice Custard Recipe

Prep: 15 min. Bake: 40 min.

Yield: 20-22 Servings

15 40 55

Ingredients

14 eggs, lightly beaten
1-1/2 cups sugar
4 cups whole milk
1 carton (15 ounces) ricotta cheese
1-1/2 cups cooked rice
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1 cup evaporated milk
3 teaspoons vanilla extract
Ground cinnamon

Directions

In a large bowl, combine eggs and sugar. Stir in the milk, ricotta cheese, rise, pineapple, evaporated milk and vanilla. Pour into a greased 13-in. x 9-in. baking dish and a greased 11-in. x 7-in. baking dish. Sprinkle with cinnamon.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Refrigerate leftovers. Yield: 20-22 servings.

Nutritional Facts 1 serving (3/4 cup) equals 193 calories, 7 g fat (4 g saturated fat), 153 mg cholesterol, 96 mg sodium, 23 g carbohydrate, trace fiber, 9 g protein.

Originally published as Grandma's Baked Rice Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p162