Rice Pudding Ricotta Pie Recipes

AUTHENTIC ITALIAN RICOTTA PIE

Steps:

• Preheat oven to 325°.
• Stir together ricotta and 6 eggs until smooth.
• Stir in sugar, vanilla, heavy cream, milk and cinnamon.
• Set aside filling.
• In medium mixing bowl, combine flour, baking powder and sugar.
• Cut in butter with pastry blender until chunks resemble coarse crumbs.
• Mix in lightly beaten eggs and vanilla extract just until incorporated.
• Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
• Roll out dough to fit into 2 greased pie plates.
• (Not too thick though, because this dough will expand due to the baking powder and eggs.)
• The dough is crumbly so I don't suggest fluting the edges.
• Pour the ricotta filling evenly into both pie pans.
• Shield edges of crust all the way around with foil and place pies in the oven.
• Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
• Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
• Cool completely, then refrigerate before serving.
• Optional: garnish with whipped cream and lemon zest if desired.

RICE PUDDING RICOTTA PIE

Steps:

• Preheat oven to 450º F. Prepare pie crust and set aside.
• Beat together ricotta and sugar if using (sugar will make the pie sweeter; without sugar it will taste more like an egg tart). Add eggs one at a time and beat until combined. Add lemon juice and mix well. Stir in Señor Rico® Rice Pudding.
• Pour filling into crust and sprinkle lightly with cinnamon if desired.
• Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake an additional 50 minutes until lightly browned on top. Center may still be slightly jiggly but will set up once cool. Let pie cool completely before serving chilled or at room temperature. Top with whipped cream if desired.

EASTER RICE PIE

Steps:

• 1. Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough. (Recommend deep dish (2") as this is a lot of filling and will come very close to top.)
• 2. Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
• 3. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
• 4. Pour filling into crust and sprinkle lightly a dash of cinnamon on top. (Photo in this step is of the filling in a 9.5" x 2" pie dish. It will not overflow while baking.)
• 5. Bake at 450 degrees for 10 minutes. Lower temp to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly toward the center (will set up when cool).
• 6. Let cool completely. Serve chilled or room temp.

EASTER PIE

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.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

RICE PUDDING WITH RICOTTA AND FRESH FRUIT

Steps:

• In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
• Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
• Burt Wolf * Eating Well.

ITALIAN RICE PIE I

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.