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Grandma’s Baked Rice Custard

Name: Grandma's Baked Rice Custard
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20-22 servings.
Cuisine: Europe, Italian
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

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Total Time

Prep: 15 min. Bake: 40 min.

Makes

20-22 servings

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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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

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 13x9-in. baking dish and a greased 11x7-in. baking dish. Sprinkle with cinnamon.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 193 calories, 7g fat (4g saturated fat), 153mg cholesterol, 96mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 9g protein.

Grandma’s Baked Rice Custard

Ingredients

Directions

Nutrition Facts

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