Rice Custard Pie

    2 hours 20 minutes

    This is a sweet rice based dessert that is baked in the oven. The pineapple provides an additional twist on the rice custard base. 1/2 cup of uncooked rice should get you one cup of cooked rice.

    47 people made this

    Serves: 8 

    • 9 eggs
    • 1 1/2 cups (375g) white sugar
    • 1kg ricotta cheese
    • 1 teaspoon vanilla essence
    • 2 cups thickened cream
    • 1 cup cooked white rice
    • 1 (450g) tin crushed pineapple, drained

    Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour chilling  ›  Ready in:2hours20min 

    1. Whisk eggs in very large bowl. Add sugar mixing well. Stir in cheese and vanilla until smooth and creamy. Add cream and stir. Fold in cooked rice and crushed pineapple.
    2. Pour into a 20 x 30cm buttered tin.
    3. Bake at 165 degrees C for one hour. Check by inserting clean knife into centre. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

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    Reviews in English (45)


    Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wonderfully for a tasty, not overly sweet yet filling dessert. I suggest a splash or two of heavy cream over this pie. It's great cold as well as slightly warmed.  -  27 Dec 2005  (Review from Allrecipes USA and Canada)


    Excellent dish. Pineapple could be replaced with your choice of fruit, dates, raisins, etc.  -  27 Nov 2001  (Review from Allrecipes USA and Canada)


    Absolutely sensational!!! This is truly addicting. Had to find use for alot of leftover ricotta and so glad I found this. Talk about comfort food. My whole family loved it. Cooked it a bit longer than an hour, no big deal. Gona hold on to this one.  -  02 Apr 2005  (Review from Allrecipes USA and Canada)