• 4 cup whole milk
• 3/4 cup Arborio rice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1 vanilla bean, split lengthwise
• 1 1/4 cups granulated sugar
• Unsalted butter, for pan
• All-purpose flour, for pan
• 3 Lbs. fresh ricotta cheese, drained 3 hours or preferably overnight
• 3 large whole eggs plus 3 large egg yolks, lightly beaten
• Confectioners’ sugar, for dusting
1. Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
2. Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
3. Preheat oven to 350 degrees. Butter and flour an 8-inch spring form pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. (Note: I had to leave mine in for an additional 10 minutes.)
4. Transfer pan to a cooling rack.
5. When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners’ sugar.
Enjoy, Dean Stefanic