One pound of rice boiled 10 minutes in salted water.
Drain, Add 2 Tbs. butter.
Add 4 Tbs. either ricotta or cottage cheese
Add 3 eggs, one at a time, and milk slowly until pretty sloppy.
Then add a handful of Parmesan cheese, taste for salt and pepper.
Line buttered pan with bread crumbs or corn flakes. Then add rice and sprinkle rest of crumbs on top. Bake at 350F for 40 minutes. Test with knife or toothpick.
Recipe provided by Bill and Viola Orsinger
Bill Orsinger remembers: My failing in love with Viola was my introduction to real Italian cuisine. Her dad met us at the train. Nonnie had dinner prepared. I had never seen this dish before and had several helpings.