No Crust Rice Pie
Ingredients1 h 20 m servings 408 cals
- Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Per Serving: 408 calories; 6.7 g fat; 73.9 g carbohydrates; 12.6 g protein; 68 mg cholesterol; 192 mg sodium. Full nutrition
ReviewsRead all reviews 3
eh. it's allright. it was very easy to make, the taste is good, but nothing special. If you wanted to make a rice pie for easter, this is a good recipe, but I wouldnt go out of my way to make ...
I made this pie with some leftover white rice I got from Chinese take out. It turned out really good! I didn't have vanilla, so i used almond instead, which turned out to be a nice touch. I w...