Italian Rice Pie II

Cooking Recipes Catalogue

This makes 2 sweet rice pies - a dessert traditionally served on Easter by many Italian families - but this is so good, I make it more often than that.

INGREDIENTS (for 1 servings):


  • In a medium bowl, mix together flour and baking powder; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in flour mixture. Divide dough in half and shape into balls. Roll out to fit 2 (10 inch) pie plates.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Stir in milk. Continue cooking, stirring frequently, until thickened. Set aside to cool. Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, beat together ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest and eggs. Blend in cooled rice mixture. Pour into pie shells.
  • Bake in preheated oven for 90 minutes, or until filling is set and top is golden brown.