For an extra layer of flavor, try adding a tablespoon of orange blossom water to the ricotta mixture. If you don't have a food processor, you can cut the butter into the flour mixture using a pastry blender or your fingertips. Ensure the rice is fully cooled before mixing with the ricotta to prevent curdling. To prevent the crust from browning too quickly, you can cover the edges with foil during the last 30 minutes of baking.
Easter Rice Pie
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PREP TIME15 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME3 hrs 25 mins
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SERVING16 People
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VIEWS22
A glorious centerpiece for your Easter celebration! This double-crusted pie boasts a creamy, citrus-infused ricotta and rice filling, studded with sweet pineapple. A delightful Italian tradition that will impress your guests.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol116 mg
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Fiber1 g
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Protein10 g
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Saturated Fat8 g
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Sodium275 mg
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Sugar21 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pie Plates: Generously grease two 9-inch pie plates. Set aside. (5 minutes)
02
StepCraft the Pastry: In a food processor, pulse together the flour, sugar, baking powder, and salt until well combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg and vanilla extract; process until the dough comes together, approximately 30 seconds. (15 minutes)
03
StepShape and Chill the Crusts: Transfer the dough to a lightly floured surface. Divide it in half, and roll each portion into a 9-inch round. Carefully fit the crusts into the prepared pie plates. Freeze for 1 hour to prevent shrinking during baking. (1 hour 15 minutes)
04
StepCook the Rice: In a medium saucepan, bring water to a boil. Stir in the uncooked rice, return to a boil, then reduce the heat to low. Cover and simmer until the rice has absorbed all the water, about 20 minutes. (20 minutes)
05
StepCreate the Rice Pudding Base: Stir in the milk and bring the mixture to a gentle simmer, stirring frequently, until thickened. About 10 minutes. Remove from heat and allow to cool completely. (10 minutes)
06
StepPreheat the Oven: Preheat your oven to 325 degrees F (165 degrees C). (10 minutes)
07
StepMake the Filling: In a large bowl, beat together the drained ricotta cheese, eggs, sugar, lemon juice, and lemon zest until smooth and well combined. Gently fold in the cooled rice mixture and well-drained crushed pineapple until everything is evenly distributed. (10 minutes)
08
StepAssemble the Pies: Divide the filling evenly between the frozen pie crusts. (5 minutes)
09
StepBake to Golden Perfection: Bake in the preheated oven until the filling is set and the tops are a beautiful golden brown, approximately 1 hour 30 minutes. (1 hour 30 minutes)
10
StepCool and Serve: Allow the pies to cool completely on wire racks before slicing and serving. (2 hours)
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RECIPE REVIEWS
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Please Rate
Vincent Leuschke
Jul 1, 2025I added a pinch of cinnamon to the filling for a little extra warmth, and it was delicious!
Mikel Lueilwitz
May 30, 2025My family has been making this pie for generations, and this recipe is the closest I've found to my grandmother's. Thank you!
Amelia Ratke
Apr 25, 2025This pie was a hit at our Easter brunch! The pineapple added a lovely sweetness, and the crust was perfectly flaky.
Kallie Heidenreich
Apr 17, 2025I was a little intimidated by the number of steps, but it was worth it! The flavor is incredible, and it looked stunning.