Italian Rice Pie I Recipes

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ITALIAN RICE PIE



Italian Rice Pie image

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

9 eggs
1 1/2 cups sugar
2 lbs ricotta cheese
1 teaspoon vanilla
1 pint heavy whipping cream
1 cup cooked non-instant rice, cooled
1 (29 ounce) can crushed pineapple (drained)

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.
  • [email protected]* 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 I



Italian Rice Pie I image

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

9 eggs
1 ½ cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15 ounce) can crushed pineapple, drained

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

ITALIAN RICE PIE (PASTIERA DI RISO)



Italian Rice Pie (Pastiera di Riso) image

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

For pastry dough:
3 1/4 cups all-purpose flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
3 large eggs, lightly beaten
For filling:
3/4 cup Arborio rice
4 cups water
5 large egg yolks, divided
2/3 cup sugar
1 1/2 tablespoons cornstarch
1/4 cup all-purpose flour
2 cups whole milk
3 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 pound ricotta (preferably fresh or homemade ; 2 cups)
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons grated lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
Accompaniment:
Strawberries in Sambuca

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 RICE PIE II



Italian Rice Pie II image

This sweet rice pie is a dessert traditionally served on Easter by many Italian families. But this version is so good, I make it more often than that.

Provided by Michele O'Sullivan

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 16

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 tablespoon baking powder
¼ cup butter
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
1 cup water
½ cup uncooked white rice
1 quart milk
1 (15 ounce) container ricotta cheese
1 ½ cups white sugar
1 tablespoon lemon juice
1 tablespoon grated lemon zest
6 eggs

Steps:

  • Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the 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 the crust, and refrigerate until needed.
  • Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
  • Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.

Nutrition Facts : Calories 323 calories, Carbohydrate 49.3 g, Cholesterol 125.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 4.8 g, Sodium 181.8 mg, Sugar 28.2 g

ITALIAN EASTER RICE PIE



Italian Easter Rice Pie image

***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

4 prepared pie crusts
12 eggs
3 cups cooked white rice
3 lbs ricotta cheese
3 cups white sugar
3 tablespoons orange zest
1/4 cup orange juice
1 teaspoon ground cinnamon (divided)

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



Italian rice pie image

This rice pie with lemon is a traditional Italian pie that is served at Easter in the Naples region of Italy. If you like rice pudding and you like lemon, you've gotta try this pie!

Provided by Marie

Categories     Dessert

Time 1h30m

Number Of Ingredients 19

2.5 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons unsalted butter (cut into cubes or slices, not melted)
1 tbsp grated lemon (from 1 small lemon (optional))
1 tsp baking powder
2 large eggs (large)
2 cups whole milk
1 cup rice (I prefer short (arborio) or medium grain rice )
1 lemon peel (yellow part only (minimize pith [the white part]))
1 cup ricotta cheese (firm (drain over cheesecloth or fine mesh strainer if too wet))
2 large eggs
1 cup sugar
2 tbsp lemon zest (from 1 medium lemon)
1 tbsp vanilla extract
1/8 tsp cinnamon (optional but highly suggested)
egg wash ((one egg with a splash of milk, beaten with fork))
sugar (to sprinkle on top if using top crust)
powdered sugar (to decorate top of pie)

Steps:

  • Read through all directions before starting!
  • In a large bowl, add the sugar, flour, salt, baking powder, lemon zest, and cubed butter. Using your hands, cut/squeeze the butter into the dry ingredients until the mixture resembles coarse sand
  • In another bowl, lightly whisk the eggs and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated
  • Press down and form into a dough and then turn out onto counter and knead a few times until there are no dry bits remaining.
  • Form into 2 flat disk shapes, wrap in plastic and refrigerate for a minimum of 1 hour (this makes enough for 2 pies, so you can opt to use the extra to decorate the top, or save for another pie).
  • I like a thicker crust so I split the dough unevenly; that is, I use about 60% for the bottom and 40% for the top crust - no need to be too accurate just "eyeball" it when you divide the dough.
  • Butter and flour an 8-inch pan. After the dough has chilled, roll it into a circle that is about 12 to 13 inches wide and then carefully transfer it over to the prepared pan and line it with the dough. Use PLENTY of flour under and on top of dough before and while rolling and also on your rolling pin. Return dough to fridge if it gets too warm or sticky.
  • If the dough falls apart you can simply pinch it back together in the pan. Use plenty of flour on both sides of the dough when you are rolling out the dough to prevent sticking
  • After you line the pan with the dough, you can freeze the pan with crust for an hour or so or place in fridge for at least an hour or overnight. This helps to prevent shrinkage.
  • If you want to top the pie with pie crust lattice, roll out the crust using plenty of flour on both sides and the rolling pin, and cut into strips. Place strips on baking sheet or dish and chill until ready to use.
  • Begin by adding the rice, milk, and lemon peel to a gentle boil over medium low heat. You MUST stir often or the mixture will definitely stick to the bottom of the pan!!
  • After the rice has begun to slightly bubble, reduce the heat to low and continue cooking until most of the milk has absorbed (it's okay if rice is a bit undercooked as it will keep cooking in the oven). Set aside to cool
  • You can also bring to small gentle boil for 2 or 3 minutes, cover, and then remove from heat and let the rice absorb all the liquid for about 30 minutes or so.
  • In a separate bowl, mix the ricotta, sugar, eggs, grated lemon zest, and vanilla extract and beat until creamy (I mixed by hand using a whisk)
  • Once the rice mixture is cooled (to the point where it won't cook the egg in the ricotta mixture), add it to the ricotta mixture and stir to combine.
  • Use the prepared pie shell from earlier step and price the dough several times all over with a fork
  • Pour the rice-ricotta filling mixture into the pie shell
  • If using top crust, top with second pie crust or the lattice strips and top the pie. Brush with beaten egg and sprinkle sugar.
  • Place the pie on a baking sheet. Bake at 350 degrees F on the center rack until the filling is set (about 50 to 60 minutes).
  • Check the pie about 20 minutes and 10 minutes before finished and if crust is browning too much, place a piece of aluminum foil over the top very loosely.
  • Once pie is cooled, sprinkle the top with powdered sugar.
  • Cool pie completely before eating and store in the refrigerator. Pie is best enjoyed at room temperature (otherwise, rice tends to harden too much).

Nutrition Facts : Calories 377 kcal, Carbohydrate 49 g, Protein 10 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 96 mg, Sodium 151 mg, Fiber 1 g, Sugar 20 g, TransFat 1 g, ServingSize 1 serving

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Top Asked Questions

What is Italian rice pie?
Italian Rice Pie I Recipe | Allrecipes This traditional Easter dessert is made with lots of eggs, heavy cream, ricotta, rice and crushed pineapple. This lovely filling is poured into a large 9x13-inch pan, baked and served chilled. This traditional Easter dessert is made with lots of eggs, heavy cream, ricotta, rice and crushed pineapple.
How do you make a rice pie with ricotta and lemon?
Stir in the ricotta, lemon, and vanilla (or Fiori). Fold in the cooked rice. Spoon the rice filling into the crust. Bake the pie in a preheated 350°F oven for about 55 minutes, until it's set in the center. Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired.
How do you make the best rice pudding?
PER SERVING % DAILY VALUE 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. [email protected]* oven for 1 hour. Check after 1 hour by inserting clean knife into center.
How long do you cook rice pie filling?
Spoon the rice filling into the crust. Bake the pie in a preheated 350°F oven for about 55 minutes, until it's set in the center. Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired.

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