Therese's No Crust Ricotta & Rice Pie

6 Large Eggs Beaten
3/4 Cup Sugar
2 Cups Half & Half
2 1/2 Cups Whole Milk
2 Cups of Cooked Rice - cooled
1/2 teas. Watkins Ground Cinnamon
1/2 teas. Watkins Original Double Strength Vanilla
1/2 teas. Watkins Almond Extract
1 1/2 lb. Ricotta Cheese

Preheat oven to 350 degrees (F). Combine all ingredients in to a LARGE bowl and mix well. Pour batter into a buttered 9 x 13 x 2 pan. Put the pan onto a cookie sheet for added support transferring it to the oven. Bake for 1 hour at 350 degrees (F) or until a knife inserted in the center comes out clean.

This recipe makes it's own crust as it bakes. It is mildly sweet, richer than rice pudding but very good. Another option is to add raisins or dried cranberries; the recipe is basic that you can alter it to your preferences. You can cut the calorie count down alittle by using 4 1/2 cups whole milk instead of the milk and Half & Half. Do not use an egg substitute, skim milk, or skim milk ricotta; the pie will be runny and will not hold together well.

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