Continue stirring the rice/milk/cinnamon/lemon mixture periodically on low heat so the milk doesn't burn. Once it is fully cooked, remove the lemons and cinnamon sticks and allow to cool.
In a separate bowl, mix the seven large eggs with the Ricotta cheese. Fold into the fully cooked rice.
I had some left over dough to add strips on top of one of the two pies I made, but not enough for a criss-cross effect. They can be served room temperature the first day, after they have cooled down, but must remain refrigerated after that.