GETTING READY

1. In a sauce pan pour milk, place it on medium high heat, and bring it to a boil.

2. Add rice, cinnamon, salt, and vanilla bean in it.

3. Reduce the heat to medium low, stir occasionally, and cook for about 30 minutes or until rice absorbs all the liquid and is very tender.

4. Remove pan from heat. Add granulated sugar and stir well. Cover it with lid and allow it to cool. Stir occasionally. Discard vanilla bean.

5. Preheat oven to 350 degree.

MAKING

6. In a large bowl, combine ricotta, whole eggs, egg yolks, and rice mixture. Mix well.

7. Into a springform pan, pour the mixture.

8. Pop it in oven, and bake for 65-70 minutes or until golden on top and almost set in the center.

9. Remove from pan, and allow it to cool. Run knife around the edge to loosen.

10. Gently remove the ring. Transfer it to a serving platter.

SERVING

11. Sprinkle confectioner’s sugar, cut into slices and serve.

TIPS

Cover the pan with foil, if you find rice browning too much.