Pies - Easy easter rice ricotta pie recipes

Author: James Morgan  

The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass! Italian Rice Pie is a tradition for my family on Easter.

Easter Rice Pie

Easter Rice Pie
This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful holiday dessert!
Provided by: Jessica S @jmsqueglia
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 9
  • 1 1/3 cup(s) cooked rice, cooled/room temp. (recommend: arborio)
  • 3/4 cup(s) sugar
  • 2/3 cup(s) ricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
  • 4 - eggs
  • 1 pint(s) half & half
  • 1 teaspoon(s) vanilla
  • 1/2 teaspoon(s) lemon juice, fresh
  • 2 dash(es) cinnamon (1 dash in batter, 1 dash on top)
  • 1 - 9-10" deep dish pie crust (homemade or Pillsbury refrigerated pie crust)
How to cook:
  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.
Notes: Rice Pie and Ricotta Pie — It's Only A Recipe, Put the ricotta through a ricer. Beat the eggs until foamy, then add sugar and beat again. Add the lemon and orange zest. Then add cinnamon to

Rice Ricotta Easter Pie

Rice Ricotta Easter Pie You will fall in love with the combination of rice and ricotta! The
Duration: 1:28

Rice Pie

Rice Pie is a traditional Easter dish from my Italian 8 oz. cream cheese, softened 1 cup Duration: 6:41

Rice Ricotta Easter Pie

Rice Ricotta Easter Pie
Rice and ricotta -an Italian dynamic duo in the shape of an Italian Easter pie! The arborio rice is simmered in milk, along with a vanilla bean and lemon zest, before being combined with ricotta and baked to perfection. The aroma is intoxicating! Come take a look at this family recipe for Rice Ricotta Easter Pie.
Provided by: Maria Vannelli RD
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 19
  • 2 cups milk
  • 1 cup arborio rice (scant cup)
  • pinch salt
  • 1 vanilla bean (split/seeds scraped)
  • 2-3 strips of lemon peel (organic)
  • 2 eggs (room temperature)
  • 1/2 teaspoon sugar
  • 2 tablespoon vegetable oil
  • 1 teaspoon grated lemon zest
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 6 eggs (room temperature)
  • 3/4 cup sugar
  • 1 pound ricotta (drained, 16 ounces or 450 grams container ricotta)
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 1/2 teaspoon cinnamon
  • 2 -2½ cups cooked arborio rice
  • Confectioners' sugar for dusting
  • Serving Size: 1 serving
  • Calories: 292 kcal
  • Carbohydrate: 36 g
  • Protein: 11 g
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Cholesterol: 132 mg
  • Sodium: 91 mg
  • Sugar: 14 g
How to cook:
  1. To cook the rice:
  2. Combine milk and rice in a large saucepan over medium-high heat. Add salt, vanilla bean and lemon peel. Stir.
  3. Once the milk begins to simmer, reduce heat to low, cover slightly and stir occasionally until the milk is absorbed; about 15-20 minutes. Stir constantly toward the end of this time to prevent the milk from scorching.The rice should be cooked but still firm as it will continue to cook in the oven.
  4. Remove lemon peel and vanilla bean.
  5. Set aside to cool.
  6. Preheat the oven to 350℉/175℃. Position rack to middle.
  7. Spray a 9½-inch spring form pan with non-stick spray (can also use parchment paper to line the bottom of the pan. Set aside.
  8. To make the crust (optional);
  9. Beat eggs with hand held beater or whisk.
  10. Add sugar, oil, lemon zest and whisk together.
  11. Sift flour and baking powder together and add to egg mixture.
  12. Whisk together.
  13. Spread mixture at the bottom of pan.
  14. Set aside.
  15. To make the filling:
  16. In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs until light and frothy. Can also use a hand held blender or whisk.
  17. Gradually whisk in the sugar. Beat for 1-2 minutes.
  18. Add ricotta, zests and cinnamon. Whisk until incorporated (about 1 minute).
  19. With a mixing spoon, gently combine the rice mixture, breaking up any clumps of rice.
  20. Pour into pie plate (over unbaked crust).
  21. Bake for about 60 minutes or until golden and top bounces back when lightly touched.
  22. Allow to cool completely.
  23. Can be served warm or cold.
  24. Dust with icing sugar before serving.
Notes: Neapolitan Ricotta and Rice Pie / Pastiera, Easter pie (pastiera) is found all over Italy, but its origins are Neapolitan. Tender pasta frolla pastry pies filled with fresh ricotta cheese and rice,

Pastiera di Riso (Italian Easter Rice Pie)

Pastiera di Riso (Italian Easter Rice Pie)
Pastiera di Riso is a sweet Italian rice pie served at Easter. It's similar to a pastiera napoletana, but some would say it tastes even better!
Provided by: Pina Bresciani
Total time: 135 minutes
Cook time: 120 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 18
  • 3 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cup cubed butter (at room temperature)
  • 1 cup arborio rice
  • 2 1/2 cups water
  • 2 cups whole milk
  • 1 cup sugar
  • 2 cinnamon sticks
  • peel of one orange (large pieces)
  • 1/3 cup butter
  • 1 1/2 cups ricotta cheese
  • 1 tbsp fior d'arancio (orange blossom water)
  • 4 eggs
  • 1/2 tsp cinnamon
  • powdered sugar for dusting
  • Calories: 387 kcal
  • Carbohydrate: 57 g
  • Protein: 10 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 117 mg
  • Sodium: 119 mg
  • Fiber: 1 g
  • Sugar: 27 g
  • Serving Size: 1 serving
How to cook:
  1. Make the crust (pasta frolla):
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, and baking powder.
  3. Add eggs, egg yolks and butter. Mix on medium speed until large, moist crumbs start to form (about 2-3 minutes).
  4. Remove dough from the bowl and with your hands on a smooth surface, gently form the dough into a ball.
  5. Wrap the dough in saran wrap and place in the fridge for approximately 1 hour.
  6. Make the Rice Filling:
  7. Add the rice and water to a pot, and over medium heat, let them come to a boil.
  8. Once rice and water have started to boil, cook for 8 minutes, stirring often.
  9. At this point, add the milk, sugar, orange peel and cinnamon sticks.
  10. Still on medium heat, cook the rice mixture for 30 minutes, stirring often so that the rice doesn't stick to the pot, until the rice is cooked and most of the liquid has absorbed. If rice is cooking too quickly, turn the heat down slightly.
  11. At this point, remove the orange peel and cinnamon sticks.
  12. Turn heat down to low, add butter to the rice, and cook for 7-10 minutes until all the liquid has absorbed and the mixture is dense in consistency.
  13. Add the rice to a shallow square dish, level it out, and cover with saran wrap. Let it cool.
  14. If your ricotta is very moist and has a lot of liquid in it, drain it with a colander.
  15. In a big bowl, add ricotta, beaten eggs, fior d'arancio, and cinnamon. Mix with a wooden spoon or whisk until all ingredients are combined.
  16. Once the rice mixture has cooled completely, add it to the ricotta mixture, slowly, a few spoons at a time. Mix with a wooden spoon until the rice is fully incorporated into the mixture. Set the filling aside.
  17. Roll out the dough and finish the pastiera:
  18. Preheat oven to 350°F. Grease your pie dish with butter, and then coat with a thin layer of flour.
  19. On a floured surface, roll out the dough a few times to soften it. Then roll it out until it's about 1/2 cm thick.
  20. Transfer the dough to the pie dish, and cut off any hanging edges. Fill with the filling.
  21. Decorate the top of the pastiera with a lattice design. The lattices should sit gently on top of the dough.
  22. Bake the pastiera for approximately 60 minutes, or until edges are golden. Let the pastiera cool and come to room temperature, top with powdered sugar if desired, and enjoy!
Notes: Easter Rice Pie (Pastiera di Riso), It's a sweet Italian pie that is served at Easter time. It's filled with sweet cooked rice and ricotta, and has flavors of orange and cinnamon · ·

Italian Rice Pie I

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: Allrecipes Member
Yields: 1 serving
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
  • Calories: 646.2 calories
  • Carbohydrate: 59.3 g
  • Cholesterol: 326 mg
  • Fat: 36.7 g
  • Fiber: 0.5 g
  • Protein: 22 g
  • Saturated Fat: 21.1 g
  • Sodium: 244 mg
  • Sugar: 46 g
How to cook:
  1. 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.
  2. Pour into a 9 x 13 inch buttered pan.
  3. 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.
Notes: Rice Ricotta Easter Pie [Video], Rice and ricotta -an Italian dynamic duo in the shape of an Italian Easter pie! The arborio rice is simmered in milk, along with a vanilla
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