Step 1

Combine milk and rice in a large saucepan over medium-high heat. Add salt, vanilla bean and lemon peel. Stir.

Step 2

Once the milk begins to simmer, reduce heat to low, cover slightly and stir occasionally until the milk is absorbed; about 15-20 minutes. Stir constantly toward the end of this time to prevent the milk from scorching.The rice should be cooked but still firm as it will continue to cook in the oven.

Step 3

Remove lemon peel and vanilla bean.

Step 4

Set aside to cool.

Step 5

Preheat the oven to 350℉/175℃. Position rack to middle.

Step 6

Spray a 9½-inch spring form pan with non-stick spray (can also use parchment paper to line the bottom of the pan. Set aside.

Step 7

Beat eggs with hand held beater or whisk.

Step 8

Add sugar, oil, lemon zest and whisk together.

Step 9

Sift flour and baking powder together and add to egg mixture.

Step 10

Whisk together.

Step 11

Spread mixture at the bottom of pan.

Step 12

Set aside.

Step 13

In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs until light and frothy. Can also use a hand held blender or whisk.

Step 14

Gradually whisk in the sugar. Beat for 1-2 minutes.

Step 15

Add ricotta, zests and cinnamon. Whisk until incorporated (about 1 minute).

Step 16

With a mixing spoon, gently combine the rice mixture, breaking up any clumps of rice.

Step 17

Pour into pie plate (over unbaked crust).

Step 18

Bake for about 60 minutes or until golden and top bounces back when lightly touched.

Step 19

Allow to cool completely.

Step 20

Can be served warm or cold.

Step 21

Dust with icing sugar before serving.