Small Bites: Heavenly rice pie for the Easter table

Preheat the oven to 400 degrees.

Grease and flour a 9-by-13-inch Pyrex dish.

Measure sugar and flour, whisk together in a bowl.

Beat 12 eggs in mixer bowl.

Slowly add the sugar and flour mixture; beat well.

Add vanilla. Gradually add milk and evaporated milk.

Slowly add cooked rice. Remove from mixer and stir with spatula.

Pour into prepared dish. Run a fork through the mixture to make sure that rice is well distributed and there are no clumps.

Sprinkle with cinnamon.

Cook at 400 degrees for 20 minutes and then lower to 350 degrees and continue baking for 1 hour. Check after 45 minutes due to varying oven temperatures.

Rice pie should be puffy and slightly brown.

Remove from oven and cool completely. Then refrigerate overnight.

Equipment Needed

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