• 8servings
  • 315minutes
  • 649calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 9 eggs

  2. 300g caster sugar

  3. 900g ricotta cheese

  4. 1 teaspoon vanilla extract

  5. 475ml whipping cream

  6. 160g cooked white rice

  7. 1 (432g) tin pineapple slices, drained and pulsed in a food processor until chopped

Instructions Jump to Ingredients ↑

  1. Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add whipping cream and stir. Fold in cooked rice and pineapple.

  2. Pour into a 23x33cm or similar sized buttered dish.

  3. Bake at 170 C / Gas 3 for one hour. Check by inserting clean knife into centre. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.


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