Italian Rice Pie 
This sweet rice pie is a traditional Italian dessert we always enjoyed on Easter Sunday. This is an original recipe from Naples, Italy. When I was young, my mother and her sisters would prepare all the food for Easter in advance, which was laid out on the table for the local parish priest to bless after mass.
butter for greasing
unknown
unknown
eggs
9
large
white sugar
1 ½
cups
ricotta cheese
2
pounds
vanilla extract
1
teaspoon
heavy whipping cream
2
cups
cooked white rice
1
cup
crushed pineapple, drained
1
(15 ounce) can
 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch pan; set aside.
  Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple; pour into prepared pan.
  Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.
