Italian Rice Pie 2 cups cooked long or short grain rice 1 cup eggs (4-6 large eggs) 1 1/2 cups milk 3/4 cup sugar 1/2 cup Ricotta Cheese 1/4 teaspoon cinnamon 1 small can crushed pineapple, undrained Beat eggs, add other ingredients and mix well. Pour into unbaked pie shell(s) Bake at 375 degrees until firm, about 50-55 minutes. But check after 30 minutes because cooking time can depend on the size of your shells. Italian Rice Pie Pastry 3 eggs 4 tablespoons sugar 3 tablespoons oil 2 cups sifted flour Beat eggs until frothy, add sugar and oil. Add flour; work with hands forming a ball. Roll out as for pie crust; line one 10-inch pie plate or three small foil pans. Back to Italian Foods