Kathy says "this one is the one to die for!"

1-3/4 cups sugar

1-1/4 teaspoons salt

2 cups whole milk

1 teaspoon orange extract

1 teaspoon vanilla

1 and 1/2 cup eggs (about 6, depending on size)

12 ounces ricotta cheese

1/2 cup heavy cream

3-1/2 cups cooked rice (rice needs to be cooked first)

10-ounce piece of short dough

SHORT DOUGH (For Ricotta Pie and Rice Pie recipes)

1/2 cup granulated sugar

2 teaspoons salt

4 teaspoons dried milk solids

1 cup all-purpose solid shortening

1/2 cup eggs (about 2, depending on size)

1/2 cup water

4 cups sifted pastry flour

2 teaspoons baking powder

• Mix sugar, salt, milk, orange extract and vanilla. Add eggs. Add ricotta and heavy cream, stirring often. Then add rice. Roll out one piece of short dough and place in bottom of 9-inch cake pan, at least 2 inches deep. Pour in filling. Bake in a 350-degree oven until it sets up firm, at least 30 minutes.
• To make Short dough: Cream sugar, salt, dried milk solids and shortening together. Mix well. Add eggs, 1 at a time, mixing well. Add water, flour and baking powder; mix until it forms a soft smooth dough.