Cooked rice gives this gluten-free, lemon-scented ricotta cheesecake a favorable toothsome texture.
3 large eggs
1 cup granulated sugar
1 1/2 cups (15-ounces) ricotta cheese
1/2 cup milk
2 teaspoons grated lemon peel*
5 cups cooked rice
- Beat together eggs and sugar about 1/2 minute. Add cheese, milk and lemon peel to egg and sugar mixture. Beat until well blended. Stir in rice.
- Pour into buttered 9-inch square baking dish or 8-inch square glass 2-quart baking dish.
- Bake in a preheated oven at 350°F (175°F) for 45 to 55 minutes. Serve warm or cold. Serve with fresh fruit if desired.
Makes 12 servings.
Recipe provided courtesy of the USA Rice Federation.