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1
Bring the milk to a boil in a large saucepan over medium-high heat.
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2
Stir in the rice, cinnamon, salt, and vanilla bean.
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3
Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the rice is very tender and has absorbed all the liquid, about 30 minutes.
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4
Remove the pan from the heat.
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5
Stir in 3/4 cup granulated sugar.
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6
Cover; let cool, stirring occasionally.
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7
Discard the vanilla bean.
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8
Preheat the oven to 350F.
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9
Butter and flour an 8-inch springform pan.
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10
In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar.
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11
Pour into the prepared pan.
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12
Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much.
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13
Transfer the pan to a cooling rack.
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14
When the cake has completely cooled, run a knife around the edge to loosen.
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15
Gently remove the ring; transfer the cake to a serving platter.
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16
Sprinkle with confectioners sugar, and serve with sauce.
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17
Combine all the ingredients in a medium nonreactive saucepan.
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18
Cook over medium-low heat, stirring occasionally, until the strawberries are soft, 5 to 7 minutes.
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19
Serve warm or at room temperature.
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20
Pastiera, a traditional Neopolitan Easter pie, is actually a type of cheesecake.
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21
Though no two recipes are alike, all contain ricotta cheese and a sweetened grain (usually rice or wheat berries), symbolizing springs fertility.
