Recipe Italian Rice Pie II (Pie)

Required Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup butter
• 1/4 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
•  
• 1/2 cup uncooked white rice
• 1 cup water
• 1 quart milk
• 1 (15 ounce) container ricotta cheese
• 1 1/2 cups white sugar
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest
• 6 eggs

Preparing/Cooking:

• In a medium bowl, mix together flour and baking powder; set aside.
• In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in vanilla.
• Beat in flour mixture.
• Divide dough in half and shape into balls.
• Roll out to fit 2 (10 inch) pie plates.
• In a saucepan, bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes.
• Stir in milk.
• Continue cooking, stirring frequently, until thickened.
• Set aside to cool.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, beat together ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest and eggs.
• Blend in cooled rice mixture.
• Pour into pie shells.
• Bake in preheated oven for 90 minutes, or until filling is set and top is golden brown.

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