Sweet Italian Rice Pie
Description
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.
Ingredients
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2 1/2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 cup white sugar
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1/4 cup butter
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3 eggs
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1/2 teaspoon vanilla extract
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1 cup water
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1/2 cup uncooked white rice
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1 quart milk
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1 (15 ounce) container ricotta cheese
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1 1/2 cups white sugar
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1 tablespoon lemon juice
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1 tablespoon grated lemon zest
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6 eggs
Directions
1
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.
2
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.
3
Preheat the oven to 325 degrees F (165 degrees C).
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.
5
Bake pies in the preheated oven until filling is set and tops are golden brown, about 90 minutes. Cool on racks.