No Crust Rice Pie Recipe

Ingredients
<br>- 1 (3 ounce) package cook and serve vanilla pudding
<br>- 2 cups milk
<br>- 2  eggs
<br>- 1 cup white sugar
<br>- 1 teaspoon vanilla extract
<br>- 2 cups cooked instant rice
<br>- 1 (15 ounce) container ricotta cheese
<br><p></p>Directions
<br>step 1: Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
<br>step 2: Preheat the oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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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Ingredients
- 1 (3 ounce) package cook and serve vanilla pudding
- 2 cups milk
- 2 eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups cooked instant rice
- 1 (15 ounce) container ricotta cheese

Directions
step 1: Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
step 2: Preheat the oven to 350 degrees F (175 degrees C).
step 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.
step 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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