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
NO CRUST RICE PIE
This rice pie is a traditional Easter dessert, and it is easy to make because it has no crust.
Provided by anita moore
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate.
- Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 73.9 g, Cholesterol 67.9 mg, Fat 6.7 g, Fiber 0.6 g, Protein 12.6 g, SaturatedFat 3.8 g, Sodium 192 mg, Sugar 36.5 g
GROUND BEEF 'N' RICE PIE
Rhonda Van Gelderen of Menomonee Falls, Wisconsin presses seasoned ground beef into a pie plate to form the crust of this comforting dish. "It's a terrific time-saver because you don't brown the beef separately," she writes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
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.
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 NO-CRUST RICE PIE RECIPE
Provided by amaliana
Number Of Ingredients 7
Steps:
- Mix together, put in a 9" x 13" greased Pyrex dish and bake at 350 degrees for 50 minutes.
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