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Sweet Italian Rice Pie
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Prep Time:
50 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Italian Easter dessert: Pastiera di riso - creamy filling with eggs, rice, milk, ricotta, and lemon.
Ingredients:
  • 2.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 cup white sugar
  • 0.25 cup butter
  • 3 eggs
  • 0.5 teaspoon vanilla extract
  • 1 cup water
  • 0.5 cup uncooked white rice
  • 1 quart milk
  • 1 (15 ounce) container ricotta cheese
  • 1.5 cups white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
  • 6 eggs
Instructions:
  • Combine flour and baking powder in a bowl and set aside. In a separate large bowl, cream together 1/2 cup of sugar and butter until light and fluffy. Add eggs one at a time, then mix in vanilla. Slowly incorporate the flour mixture to form a soft dough. Divide the dough in half and shape into two balls. Roll out each ball on a floured surface to fit two 10-inch pie plates. Line the pie plates with crust and refrigerate until ready to use.
  • In a saucepan, bring water to a boil then add rice. Reduce heat to medium-low, cover, and cook for 20 minutes. Stir in milk and cook, stirring often, until mixture thickens. Let it cool before serving.
  • Preheat your oven to 325°F (165°C) for the perfect cooking temperature.
  • In a mixing bowl, whip together ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs until smooth and frothy. Gently fold in the cooled rice mixture until fully combined, then pour the filling into the pie shells.
  • Bake pies in a hot oven until the filling is firm and the tops are golden brown, for around 90 minutes. Allow them to cool on wire racks.

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