Grandma’s Baked Rice Custard
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.
Ingredients
- 14 large 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) crushed pineapple, undrained
- 1 cup evaporated milk
- 3 teaspoons vanilla extract
- Ground cinnamon
