No Crust Rice Pie

No Crust Rice Pie


1. Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate.

4. Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.

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Nutrition

Ingredients