Ingredients for a 24 cm springform pan:
For the shortcrust:
180 g flour
30 g sugar
90 g cold butter
For the filling:
125 g rice
175 g sugar
400 g ricotta
For the dough cut the butter in small pieces and knead it with the rest of the ingredients, then make a ball of the dough and wrap it in transparent wrap. Let it cool down for 30 minutes in the fridge.
Put baking paper in a springform-pan and put the dough into the pan, pull the dough about 3 cm high up on the edges.
Boil the rice in 400 ml water on lowest heat for about 15 minutes, let it cool down. Mix the eggs with the sugar and beat them, add rice and ricotta. Put the mixture into the pan and bake it for 60 minutes at 180 degrees.
Let it cool down until serving.