No Crust Rice Pie recipe

1 servings

1 (3 ounce) package cook and serve vanilla pudding

2 cups milk

2 eggs

1 cup white sugar

1 teaspoon vanilla extract

2 cups cooked instant rice

1 (15 ounce) container ricotta cheese

Prepare the vanilla pudding according to package directions using the milk.

Set aside to cool slightly.

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, beat the eggs, sugar and vanilla until light and fluffy.

Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth.

Pour into a 9 inch deep dish pie plate or 10 inch pie plate.

Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled.

Cool to room temperature, then refrigerate until chilled before slicing and serving.