Easter Rice Pudding

You may remember  Pauline’s Chocolate Bread. This is her Easter Rice Pudding.  It’s Italian! What’s not to love about Italian food, right?

     Easter Rice Pudding

  • 1 cup uncooked rice (cook and drain)
  • 1 1/2 lbs. ricotta cheese (firm)
  • 2 cups sugar
  • 2 tsps. nutmeg
  • 1/2 cup milk
  • 12 eggs

Cook rice, then cool. Beat eggs and add ricotta cheese, sugar, and milk until blended. Add nutmeg. Bake in 3 qt. dish at 325 degrees for 1 1/2 hours, or until knife comes out clean.

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