Italian Rice Pie II

This recipe makes two sweet rice pies, a dessert traditionally served on Easter by many Italian families. But it's not unknown for the pie to be made year-round as well.

• Preparation Time: 50 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 20 mins
• Calories: 323 Calories

Ingredients

• 6 eggs
• 3 eggs
• 1 tablespoon lemon juice
• 1 tablespoon baking powder
• 1 cup water
• 1 tablespoon grated lemon zest
• 1 quart milk
• 1 (15 ounce) container ricotta cheese
• 0.25 cup butter
• 2.5 cups all-purpose flour
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 1.5 cups white sugar
• 0.5 cup uncooked white rice

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed.

Step 3

Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.

Step 4

Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.

Step 5

Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.