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ITALIAN RICE PIE

2 c. cooked rice, cold
6 eggs
1/4 tsp. salt
1 lb. Ricotta cheese
1 c. sour cream
2 c. milk
1 1/2 c. sugar
juice of 1 orange
juice of 1/2 lemon
grated lemon and orange rinds
2 tsp. anise or anisette
nutmeg

Preheat oven to 450 degrees. Beat eggs well. Add sugar; mix
in cheese and sour cream. Add rice and milk and stir well.
Add salt, juices and rinds; mix well. Add anisette and stir
well. Pour into pan with crust or just spray pan with Pam and
pour into for a "no crust pie". Sprinkle nutmeg on top. (Uses
a 12 x 8 x 1 1/2-inch pan.) Bake 10 minutes; reduce heat to
325 degrees. Bake 40 to 50 minutes more or until knife inserted in
middle comes out dry.

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