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Ingredients
  • 1 ⅓ c cooked rice, cooled/room temp. (recommend: arborio)
  • ¾ c sugar
  • ⅔ c ricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
  • 4 eggs
  • 1 pt half & half
  • 1 tsp vanilla
  • ½ tsp lemon juice, fresh
  • 2 dash cinnamon (1 dash in batter, 1 dash on top)
  • 1 9 to 10" deep dish pie crust (homemade or Pillsbury refrigerated pie crust)
Steps
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