1. Recipes

How to Make Easter Rice Pie - A Step-by-Step Guide

As Easter approaches, many families and individuals start planning their holiday feasts. This time of year is often associated with certain iconic dishes, such as ham, lamb, and of course, Easter eggs. One of the lesser-known but equally delicious Easter dishes is the Easter Rice Pie. This traditional Italian recipe is a savory pie filled with rice, cheese, and a hint of sweetness that makes it a perfect addition to any Easter table.

The origins of Easter Rice Pie can be traced back t...

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Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup white sugar
  • ½ teaspoon salt
  • ¾ cup cold butter, cut into chunks
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup water
  • ½ cup uncooked white rice
  • 2 cups whole milk
  • 1 (15 ounce) container ricotta cheese, drained
  • 1 cup white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
  • 6 eggs
  • 1 (15 ounce) can crushed pineapple, well drained

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 3 hrs
  • Servings: 16
  • Yield: 2 single-crust pies

  • Grease two 9-inch pie plates.
  • Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
  • Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
  • Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
  • Fit crusts into the prepared pie plates and freeze for 1 hour.
  • Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
  • Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
  • Divide the filling between the 2 cold pie crusts.
  • Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.

    • Nutrition

    359 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 116mg
    • Sodium: 275mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 1g
    • Total Sugars: 21g
    • Protein: 10g
    • Vitamin C: 3mg
    • Calcium: 166mg
    • Iron: 2mg
    • Potassium: 175mg

    Categories

    Baking recipes
    Dessert recipes
    Pie recipes
    Italian recipes
    Easter recipes