Rice pie (along with Ricotta pie) is our family’s traditional Easter dessert. Like many Italian desserts, it is simple and not very sweet. The rice settles to the bottom leaving a custard-like layer on top. A very satisfying dessert. A dollop of sweetened whip cream is a perfect topper. Enjoy!
1 1/3 c cooked rice, cooled/room temp. (recommend: arborio)
3/4 c sugar
2/3 c ricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
1 pt half & half
1 tsp vanilla
1/2 tsp lemon juice, fresh
2 dash(es) cinnamon (1 dash in batter, 1 dash on top)
1 9-10″ pie crust (homemade or pillsbury refrigerated pie crust)
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. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
3. 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.)
4. 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 center (will set up when cool). Let cool completely. Serve chilled or room temp.