Rice Pie Crust Recipes

RICE FLOUR EASY PIE CRUST

Steps:

• Put flour, baking powder and salt into a bowl.
• Add cold butter pieces and use a fork or pastry knife.
• Mix them into the dry ingredients.
• Add cold butter pieces and use a fork or pastry knife.
• Add the egg and water and stir til sticky.
• Use a piece of waxed paper with rice flour on it to roll dough out on.
• Turn the piece of waxed paper upside down into pie pan.
• Dough will not stick together like a gluten dough.
• Bake at 350 for 25-30 minutes.

RICE PIE CRUST

Steps:

• Combine all ingredients and mix thoroughly.
• Press into the bottom and up sides of 9-inch GLASS pie plate.
• Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

RICE FLOUR PIE CRUST

Steps:

• Preheat oven to 425 degrees F. Set aside a 9" pie pan. In a medium bowl, beat egg and butter or margarine. In another bowl, sift the rice flour, baking powder, sugar and salt. Add to egg mixture. Stir; the dough will be soft. Handle carefully. Place dough on a rice-floured surface. Sprinkle rice flour over rolling pin. Roll out a little larger than a 9" pie plate. Cut pastry into 6 pieces. Use a large spatula and carefully slip one piece at a time onto the pie plate. Repeat until all pieces have been used and edges line up. Seal edges with fingertips. It will look as neat and hold together as well as any other flour crust. Bake for 20 mins. or until golden brown.

NO CRUST RICE PIE

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.

CRISP RICE-ALMOND PIECRUST

Steps:

• Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.

GROUND BEEF 'N' RICE PIE

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.

EASTER RICE PIE

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.

RICE-CRUST QUICHE

Steps:

• With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!