Italian Rice Pie II recipe

2 servings

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 cup butter

1/4 cup white sugar

3 eggs

1/2 teaspoon vanilla extract

1/2 cup uncooked white rice

1 cup water

1 quart milk

1 (15 ounce) container ricotta cheese

1 1/2 cups white sugar

1 tablespoon lemon juice

1 tablespoon grated lemon zest

6 eggs

In a medium bowl, mix together flour and baking powder; set aside.

In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.

Beat in eggs, one at a time, then stir in vanilla.

Beat in flour mixture.

Divide dough in half and shape into balls.

Roll out to fit 2 (10 inch) pie plates.

In a saucepan, bring water to a boil.

Add rice and stir.

Reduce heat, cover and simmer for 20 minutes.

Stir in milk.

Continue cooking, stirring frequently, until thickened.

Set aside to cool.

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, beat together ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest and eggs.

Blend in cooled rice mixture.

Pour into pie shells.

Bake in preheated oven for 90 minutes, or until filling is set and top is golden brown.