• Yield : 16 to 18 servings
  • Cook Time : 30m
  • Ready In : 45m
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  • 4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 4 large eggs
  • 1 stick unsalted butter, melted
  • 1/2 cup whole milk
  • 1 stick unsalted butter, at room temperature
  • 2 cups sugar
  • 3 pounds whole-milk ricotta cheese (about 6 cups)
  • 1 cup heavy cream
  • 14 large eggs
  • 5 teaspoons pure vanilla extract
  • 2 cups cooked white rice
  • Grated zest of 1 orange


Step 1

Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes.

Step 2

Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.

Step 3

Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula.

Step 4

Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing.

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