Sweet Italian Rice Pie

Pastiera di riso, or sweet rice pie, has a rich and creamy filling made with eggs, rice, milk, ricotta, and lemon for a delicious Italian dessert at Easter.

• 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 the oven to 325 degrees F (165 degrees C).

Step 2

Stir flour and baking powder together in a bowl; set aside. Beat 1/2 cup sugar and butter together in a separate large bowl until light and fluffy. Beat in 3 eggs, one at a time, until combined; stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide 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 crust, and refrigerate until needed.

Step 3

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

Step 4

Meanwhile, beat ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in cooled rice mixture until evenly blended; pour into pie shells.

Step 5

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