RICE RICOTTA EASTER PIE
Rice and ricotta -an Italian dynamic duo in the shape of an Italian Easter pie! The arborio rice is simmered in milk, along with a vanilla bean and lemon zest, before being combined with ricotta and baked to perfection. The aroma is intoxicating! Come take a look at this family recipe for Rice Ricotta Easter Pie.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h30m
Number Of Ingredients 19
Steps:
- Combine milk and rice in a large saucepan over medium-high heat. Add salt, vanilla bean and lemon peel. Stir.
- Once the milk begins to simmer, reduce heat to low, cover slightly and stir occasionally until the milk is absorbed; about 15-20 minutes. Stir constantly toward the end of this time to prevent the milk from scorching.The rice should be cooked but still firm as it will continue to cook in the oven.
- Remove lemon peel and vanilla bean.
- Set aside to cool.
- Preheat the oven to 350℉/175℃. Position rack to middle.
- Spray a 9½-inch spring form pan with non-stick spray (can also use parchment paper to line the bottom of the pan. Set aside.
- Beat eggs with hand held beater or whisk.
- Add sugar, oil, lemon zest and whisk together.
- Sift flour and baking powder together and add to egg mixture.
- Whisk together.
- Spread mixture at the bottom of pan.
- Set aside.
- In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs until light and frothy. Can also use a hand held blender or whisk.
- Gradually whisk in the sugar. Beat for 1-2 minutes.
- Add ricotta, zests and cinnamon. Whisk until incorporated (about 1 minute).
- With a mixing spoon, gently combine the rice mixture, breaking up any clumps of rice.
- Pour into pie plate (over unbaked crust).
- Bake for about 60 minutes or until golden and top bounces back when lightly touched.
- Allow to cool completely.
- Can be served warm or cold.
- Dust with icing sugar before serving.
Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 36 g, Protein 11 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 132 mg, Sodium 91 mg, Sugar 14 g
ITALIAN RICE PIE I
This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!
Provided by Star Pooley and KC
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 7
Steps:
- Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
- Pour into a 9 x 13 inch buttered pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 59.3 g, Cholesterol 326 mg, Fat 36.7 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 21.1 g, Sodium 244 mg, Sugar 46 g
PASTIERA DI RISO (ITALIAN EASTER RICE PIE)
Pastiera di Riso is a sweet Italian rice pie served at Easter. It's similar to a pastiera napoletana, but some would say it tastes even better!
Provided by Pina Bresciani
Categories Dessert
Time 2h15m
Number Of Ingredients 18
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, and baking powder.
- Add eggs, egg yolks and butter. Mix on medium speed until large, moist crumbs start to form (about 2-3 minutes).
- Remove dough from the bowl and with your hands on a smooth surface, gently form the dough into a ball.
- Wrap the dough in saran wrap and place in the fridge for approximately 1 hour.
- Add the rice and water to a pot, and over medium heat, let them come to a boil.
- Once rice and water have started to boil, cook for 8 minutes, stirring often.
- At this point, add the milk, sugar, orange peel and cinnamon sticks.
- Still on medium heat, cook the rice mixture for 30 minutes, stirring often so that the rice doesn't stick to the pot, until the rice is cooked and most of the liquid has absorbed. If rice is cooking too quickly, turn the heat down slightly.
- At this point, remove the orange peel and cinnamon sticks.
- Turn heat down to low, add butter to the rice, and cook for 7-10 minutes until all the liquid has absorbed and the mixture is dense in consistency.
- Add the rice to a shallow square dish, level it out, and cover with saran wrap. Let it cool.
- If your ricotta is very moist and has a lot of liquid in it, drain it with a colander.
- In a big bowl, add ricotta, beaten eggs, fior d'arancio, and cinnamon. Mix with a wooden spoon or whisk until all ingredients are combined.
- Once the rice mixture has cooled completely, add it to the ricotta mixture, slowly, a few spoons at a time. Mix with a wooden spoon until the rice is fully incorporated into the mixture. Set the filling aside.
- Preheat oven to 350°F. Grease your pie dish with butter, and then coat with a thin layer of flour.
- On a floured surface, roll out the dough a few times to soften it. Then roll it out until it's about 1/2 cm thick.
- Transfer the dough to the pie dish, and cut off any hanging edges. Fill with the filling.
- Decorate the top of the pastiera with a lattice design. The lattices should sit gently on top of the dough.
- Bake the pastiera for approximately 60 minutes, or until edges are golden. Let the pastiera cool and come to room temperature, top with powdered sugar if desired, and enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 57 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 117 mg, Sodium 119 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
EASTER PIE
Giada's Italian rice pie is the perfect dessert for your Easter celebration or any time of year.
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
- Preheat the oven to 375 degrees F.
- Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
- Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
EASTER RICE PIE
This recipes makes two Easter pies with rice and pineapple filling.
Provided by TINATED
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- 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 Facts : Calories 358.8 calories, Carbohydrate 48.6 g, Cholesterol 115.6 mg, Fat 14.2 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 8.1 g, Sodium 274.5 mg, Sugar 20.5 g
ITALIAN EASTER RICE PIE
***PLEASE NOTE I HAVE CORRECTED THE NUMBER OF PIES WHICH THIS RECIPE MAKES, FROM 2 TO 4... THANK YOU TO THE REVIEWERS FOR BRININGT HIS TO MY ATTENTION****Compilation of other recipes I've tried in the never ending quest to duplicate another one of my grandmother's recipes. Many make this with lemon zest/juice or candied citron. We always served this on Easter, it's not too sweet, and not too heavy either> Just right after a big Easter Dinner.
Provided by CHRISSYG
Categories Dessert
Time 1h
Yield 4 pies, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
- In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice).
- Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
- Bake about 45 minutes or until filling is set in the middle (no longer giggling).
- Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
ITALIAN RICE PIE
This recipe has a history. When I was young, tradition was that all the foods to be served on Easter Sunday were prepared in advance. On the day before Easter, the food would be layed out on the table so the local parish priest could come and bless the food. This recipe is a tradition on Easter Sunday. It is from Naples, Italy!
Provided by quotFoodThe Way To
Categories Pie
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs in very large bowl.
- Add sugar and mix well.
- Stir in cheese and vanilla until smooth and creamy.
- Add heavy cream and stir.
- Fold in cooled, cooked rice and then drained pineapple.
- Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
- Bake@325* oven for 1 hour.
- Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
- Refrigerate after throughly cooled.
Nutrition Facts : Calories 519.8, Fat 28.2, SaturatedFat 16.6, Cholesterol 232.5, Sodium 133.2, Carbohydrate 52.4, Fiber 0.8, Sugar 35.3, Protein 15.4
ITALIAN RICE PIE (PASTIERA DI RISO)
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Easter Ricotta Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- Make pastry dough:
- Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add eggs and pulse until just incorporated and dough begins to form large clumps.
- Turn out dough onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry scraper if you have one, and form into a thick log. Cut off 2/3 of the log and form into a large rectangle for the bottom of the pie. Form the remaining piece into a smaller rectangle for the top of the pie. Chill each, wrapped in plastic wrap, until firm, at least 30 minutes.
- Make filling:
- Bring rice and well-salted water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until rice is tender, about 20 minutes. Drain in a sieve and rinse under cold water until cool. Drain well.
- Whisk together 3 yolks and sugar in a heatproof bowl, then whisk in cornstarch and flour until smooth (mixture will be very thick). Bring milk just to a boil in a small heavy saucepan, then gradually add hot milk to yolk mixture, whisking.
- Pour custard back into saucepan and bring to a boil over medium-low heat, whisking constantly (custard will become very thick), then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Transfer to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.
- Stir together ricotta, custard, and remaining 2 yolks, then stir in zests, cinnamon, salt, and cooked rice.
- Assemble and bake pie:
- Preheat oven to 350°F with rack in middle. Generously butter a 13- by 9-inch metal baking pan and line the bottom with an overlapping double layer of foil, leaving 2 inches of overhang on both ends, then generously butter foil.
- Roll out 1 piece of dough between 2 sheets of wax paper into a 15- by 11-inch rectangle (about 1/8 inch thick). If dough becomes soft, chill or freeze until firm. Remove top sheet of wax paper and invert into baking pan, fitting it into pan. Chill shell. Roll out remaining piece of dough between sheets of wax paper in same manner. Cut 12 (3/4-inch-wide) crosswise strips (you will have a little dough left over).
- Spread filling in pan and arrange 6 strips, 1 1/4 inches apart, diagonally across filling, trimming ends to fit. Arrange remaining 6 strips, 1 1/4 inches apart, diagonally across first strips to form a lattice with diamond-shaped spaces. Trim lattice to fit in pan, then fold outside crust down over filling to make a border. Brush pastry with beaten egg.
- Bake pie until pastry is golden and filling is puffed and set, about 1 1/2 hours, loosely covering top of pie with foil after 50 minutes to prevent over-browning. Transfer to a rack to cool. When completely cool, lift pie out of pan using foil overhang and transfer to a platter.
More about "easter rice pie recipes"
EASTER RICE PIE - FOOD RECIPES
From recipes.studio
Estimated Reading Time 2 mins
RECIPE ITALIAN EASTER RICE PIE - FOOD NEWS
From foodnewsnews.com
EASTER RICE PIE - CUSTARD AND CREAM PIE RECIPES
From worldrecipes.org
RICE PIE WITH PINEAPPLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASTER PIE RECIPES - PILLSBURY.COM
From pillsbury.com
RECIPE: EASTER RICE PIE (CRUSTLESS) \- RECIPELINK.COM
From recipelink.com
EASTER ITALIAN RICE PIE WITH RUM SOAKED RAISINS
From prouditaliancook.com
PASTIERA DI RISO (ITALIAN EASTER RICE PIE) - COOKIST.COM
From cookist.com
GRANDMA KATHERINE'S ITALIAN EASTER RICE PIE - GROSSYPELOSI
From danpelosi.com
ITALIAN RICE PIE | KING ARTHUR BAKING
From kingarthurbaking.com
EASTER RICOTTA RICE PIE RECIPE - THERESCIPES.INFO
From therecipes.info
ITALIAN RICE PIE (PASTIERA DI RISO) - FEELING FOODISH
From feelingfoodish.com
EASTER RICOTTA RICE PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
35 EASTER PIES TO MAKE THIS YEAR - TASTE OF HOME
From tasteofhome.com
EASTER RICE PIE – ALL RECIPES GUIDE
From allrecipesguide.net
NAN'S WAY: THE ONLY WAY TO MAKE EASTER PIES : NPR
From npr.org
25 BEST EASTER PIES - INSANELY GOOD
From insanelygoodrecipes.com
PASTIERA DI RISO (ITALIAN EASTER RICE PIE) – KITCHENOFLOVE.ORG
From kitchenoflove.org
ITALIAN EASTER RICE PIE PASTIERA DI RISO
From whatscookinitalianstylecuisine.com
ITALIAN RICE PIE - A FAMILY FEAST®
From afamilyfeast.com
ITALIAN RICE AND RICOTTA PIE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
THE BEST EASTER PIE RECIPES | MARTHA STEWART
From marthastewart.com
RHODE ISLAND'S CLASSIC EASTER DISHES: RICE PIE AND ITALIAN EGG BISCUIT
From providencejournal.com
EASTER RICE PIE - RECIPES | COOKS.COM
From cooks.com
11 EASTER RICE PIE RECIPE IDEAS | RECIPES, RICE PIE RECIPE, EASY MEALS
From pinterest.ca
PASTIERA DI RISO - NEAPOLITAN RICE PIE - COOKING WITH NONNA
From cookingwithnonna.com
ITALIAN EASTER RICE PIE RECIPE - RECIPES.NET
From recipes.net
EASY NO CRUST EASTER PASTIERA - MANGIA BEDDA
From mangiabedda.com
28 BEST EASTER PIE RECIPES - EASY IDEAS FOR EASTER PIES
From countryliving.com
EASY EASTER RICE PIE - CRUNCH CULTURE
From culture-crunch.com
EASTER RICE PIE RECIPE
From crecipe.com
30 EASY EASTER PIES - BEST PIE RECIPES TO CELEBRATE EASTER
From goodhousekeeping.com
EASTER RICE PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASTER RICE PIE | RECIPE | EASTER RICE PIE RECIPE, EASTER DESSERT, …
From pinterest.ca
HOW TO MAKE EASTER RICE PIE WITH PINEAPPLE - SIMPLY ROOTED …
From simplyrootedfarmhouse.com
ITALIAN SWEET RICOTTA PIE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASTER ITALIAN SWEET RICE PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
NEAPOLITAN RICOTTA AND RICE PIE / PASTIERA | CIAO ITALIA
From ciaoitalia.com
RECIPE: VEGAN EASTER RICE PIE (PASTIERA VEGAN DI RISO)
From theveganitaliankitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love