Italian Rice Pie
This sweet rice pie is a dessert traditionally served at Easter by many Italian families. But this version is so good, I make it more often than that.
Ingredients
Serves: 16
- Pie Base
- 2 1/2 cups (300g) plain flour
- 1 tablespoon baking powder
- 65g butter
- 1/2 cup (75g) white sugar
- 3 eggs
- 1/2 teaspoon vanilla essence
- Filling
- 1 cup (250ml) water
- 1/2 cup (95g) uncooked white rice
- 1 litre milk
- 470g ricotta cheese
- 1 1/2 cups (345g) white sugar
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon peel
- 6 eggs
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- 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. Whisk in 3 eggs one at a time and stir in the vanilla. Gradually mix 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 25cm pie dishes. Line the pie dishes with the base and refrigerate until needed.
- 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.
- Preheat oven to 165 degrees C.
- Meanwhile whisk the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon peel 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 bases.
- Bake pies in preheated oven until the filling is set and tops are golden brown: about 90 minutes. Cool on cake racks.
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Reviews and Ratings
Global Ratings:
(22)
Reviews in English (19)
The pie was excellent, but the crust burned. Why? - 08 Apr 2002 (Review from Allrecipes USA and Canada)
My husband and I fell in love with an store bought Italian Rice pie when we lived in NJ. I found this recipe and decided to surprise my husband with it for Easter. It was a hit! I didn't make the pie crust this time, but will defintely give it a try. While the recipe turned out great, I would like to suggest that a time frame be put in Step 2. The recipe reads "until mixture thickens." Not having cooked a recipe like this before, I had no idea how long to cook it. A time frame would have been helpful, as a guide at least. But this is a new family favorite, sure to grace our table time and again. - 24 Mar 2008 (Review from Allrecipes USA and Canada)
I made this recipe and I had the smae issues with the crust burning. I bought a "pie kit" and used the rim protectors included in the box. But I think it is because of the amount of sugar in the crust as well as the filling having to bake so long. Maybe a cup less of milk. - 21 Apr 2003 (Review from Allrecipes USA and Canada)
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