Italian Rice Pie (Pastiera di Riso)
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This is an incredible, authentic recipe for Italian rice pie (pastiera di riso) straight from Italy, a true classic from the Naples region. Traditionally, it’s served as a special dessert for Easter in many Italian American families, including mine.
This beloved Neapolitan dessert features a sweet, tender pie crust filled with a rich rice and ricotta mixture. The filling starts by gently cooking the rice with milk and fragrant lemon peel, infusing the mixture with subtle, citrusy notes. Once cooled, it’s blended with creamy ricotta, eggs, sugar, and a hint of vanilla, creating a luscious, flavorful filling that’s simply irresistible!
This was something my mother made every single year for Easter along with Easter bread and pizza rustica (meat and cheese pie).
Method (Step-by-Step)
Making the Pie Crust
To make the pie crust, mix sugar, flour, salt, baking powder, lemon zest, and cubed butter until the texture resembles coarse sand. Whisk eggs separately and mix into the dry ingredients until a dough forms.
Knead briefly until smooth, then divide, using 60% for the bottom and 40% for the top crust. Butter and flour a 9-inch springform pan, roll the chilled dough into a 12-13 inch circle, and line the pan.
Chill the dough in the fridge for at least an hour to prevent shrinkage. For a lattice top, roll out dough strips and chill until ready to use.
Making the Filling
To prepare the filling, butter and flour a springform pan if not using a pie crust. In a pot, cook rice, milk, and optional lemon peel over medium-low heat, stirring often to prevent sticking. Once it bubbles, reduce heat and cook for 30-50 minutes until rice is almost done. Remove the lemon peel and let the mixture cool.
While the rice cools, preheat the oven to 325°F. In a bowl, mix ricotta and sugar, then add eggs one by one, followed by lemon zest and vanilla. Once the rice has cooled, gradually stir it into the ricotta mixture until combined.
Assembling and Baking
If using a crust, pierce it with a fork before pouring the rice-ricotta filling into the pie shell or prepared springform pan. If adding a top crust or lattice, brush with beaten egg and sprinkle with sugar. Bake at 325°F for 70-90 minutes, checking after an hour. Cover loosely with foil if the crust browns too much.
Continue checking every 10 minutes in the last half-hour, gently shaking the pan to see if the filling is firm. Once it barely jiggles, cool the pie in the oven with the door ajar for an hour. After cooling, decorate with powdered sugar and cinnamon.
Top Tips
- After making the crust and before refrigerating, it helps to gently shape the crust into a large flat circle. I place on parchment and slide it into a plastic bag for at least an hour.
- Roll out pie dough using plenty of flour on both sides! Flour the rolling pin as well. Turn the pie crust as you roll to ensure it’s not sticking.
- Place parchment paper under crust when rolling to help prevent sticking and also moving the crust, and use flour under and on top of crust to roll (can’t stress that enough).
- Turn/rotate the pie crust after rolling 2 to 3 times to ensure it doesn’t stick.
- To transfer the pie crust to the pan, roll it gently around your rolling pin and place on top of pan.
- If the dough breaks or falls apart, it can easily be pieced back together in the pan – just press it back into shape.
- Check the pie 20 minutes and 10 minutes before finished time; you may need to place a sheet of aluminum foil on top to prevent over browning.
- If you want to make a lattice, read some tips beforehand here (my best advice is to keep the dough on the thicker side at least 1/4 inch or so, to refrigerate/firm it up before attempting to work with it, and to use less strips than used in other pies because this dough is very fragile).
- More tips on rolling out pie dough from Smitten Kitchen who I agree with wholeheartedly.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Italian Rice Pie
Equipment
- 9 inch springform pan (with crust)
- 8 inch cake pan for no crust
Ingredients
For the Crust (OPTIONAL, this can be made without crust)
- 2.5 cups (312.5 g) all purpose flour
- 1/4 cup (50 g) sugar
- 1/2 teaspoon salt
- 10 tablespoons (147.87 g) unsalted butter cut into cubes or slices, not melted
- 1 tbsp grated lemon from 1 small lemon (optional)
- 1 tsp baking powder
- 2 large eggs large
For the Filling
- 4 cups (473.18 g) whole milk
- 1 cup (185 g) rice (rinsed well see NOTE 1) I prefer short or medium grain rice but you can use any
- 1 lemon peel optional; yellow part only (minimize pith [the white part])
- 1 pound (2 cups) ricotta cheese firm (drain over cheesecloth or fine mesh strainer if too wet)
- 2 large eggs
- 1 cup (200 g) sugar
- 2 tbsp lemon zest from 1 medium lemon
- 1 tbsp vanilla extract or rum extract, or lemon juice
To Bake the Pie
- egg wash (one egg with a splash of milk, beaten with fork) (if you made with pie crust)
- sugar to sprinkle on top, if using top crust
To Serve/Decorate
- powdered sugar enough to decorate top of pie
- 1/4 tsp cinnamon optional
Instructions
For Best Results
- Read through all directions before starting!
To Make the Pie Crust (optional; pie can be made crustless)
- Makes ~650 grams or 23 ounces of pie crust.
- In a large bowl, add the sugar, flour, salt, baking powder, lemon zest, and cubed butter. Using your hands, cut/squeeze the butter into the dry ingredients until the mixture resembles coarse sand
- In another bowl, lightly whisk the eggs and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated
- Press down and form into a dough and then turn out onto counter and knead a few times until there are no dry bits remaining.
- I like a thicker crust so I split the dough unevenly; that is, I use about 60% for the bottom and 40% for the top crust – no need to be too accurate just "eyeball" it when you divide the dough.
- Butter and flour a 9-inch springform pan (or 8-inch cake pan if crustless and add parchment to the bottom by tracing the pan and cutting a piece to fit). After the dough has chilled, roll it into a circle about 12 to 13 inches wide and then carefully transfer it to the prepared pan and line it with the dough. Use plenty of flour under and on top of the dough before and while rolling and also on your rolling pin. Return the dough to the fridge if it gets too warm or sticky.
- If the dough falls apart you can simply pinch it back together in the pan. Use plenty of flour on both sides of the dough when you are rolling out the dough to prevent sticking
- After you line the pan with the dough, you can freeze the pan with crust for an hour or so or place in fridge for at least an hour or overnight. This helps to prevent shrinkage.
- If you want to top the pie with pie crust lattice, roll out the crust using plenty of flour on both sides and the rolling pin, and cut into strips. Place strips on baking sheet or dish and chill until ready to use.
To Prepare the Filling
- If you're not using a pie crust, prepare your springform pan by buttering and dusting the pan with flour. Set aside.
- Using a medium sized pot, begin by adding the rice, milk, and (if using), lemon peel to a gentle boil over medium low heat. You MUST stir very often or the mixture will definitely stick to the bottom of the pan!! Scrape the bottom as you stir.
- After the rice has begun to slightly bubble, reduce the heat to low and continue cooking for about 30 to 50 minutes until the rice is almost cooked (it's okay if rice is just a bit undercooked as it will keep cooking as it cools and in the oven). Keep a lid on the pot, slightly ajar during this process. Remove the lemon peel (if you used some) and set aside to cool. It's okay if the mixture seems a bit sticky (although it might not, depending on how much you rinsed the rice).
- While the rice mixture is cooling, preheat the oven to 325F.
- In a separate bowl, mix the ricotta and sugar until combined and then add the eggs one at a time until combined. Next, add the grated lemon zest, and vanilla extract and beat until creamy (I mixed by hand using a whisk).
- Once the rice mixture is cooled (to the point where it won't cook the egg in the ricotta mixture), add it a little at a time to the ricotta mixture and stir to combine.
To Bake the Pie
- If using a crust, pierce the dough several times all over with a fork
- Pour the rice-ricotta filling mixture into the pie shell or into the prepared springform pan (ie, buttered and floured)
- If using top crust, top with second pie crust or the lattice strips and top the pie. Brush with beaten egg and sprinkle sugar.
- Place the pie on a baking sheet. Bake at 325 degrees F on the center rack until the filling is set (about 70 to 90 minutes).
- Check the pie after about an hour and if crust is browning too much, place a piece of aluminum foil over the top very loosely.
- Keep checking the pie every 10 minutes or so during the last 30 minutes of baking. Shake the pan gently to see when it firms up and gently press the center of the pie to test for doneness.
- Pie is finished when the filling doesn't jiggle too much – only very slightly. To prevent cracking, let pie cool in over with door ajar for about an hour.
To Decorate
- Once pie is cooled, sprinkle the top with powdered sugar and cinnamon .
Storing and Eating
- Cool pie completely before eating and before storing in the refrigerator (otherwise, condensation can form when covered).
- Rice pie keeps under refrigeration for about 3 to 4 days; do not keep at room temperature longer than 2 hours.
Notes
- Start by measuring the rice you need.
- Place the rice in a fine mesh strainer or sieve. Hold it under cold, running tap water. Use your fingers to gently stir the rice, ensuring the water reaches all the grains.
- Shake the strainer gently to remove excess water. The initial water will be cloudy due to the starch.
- Repeat the process several times until the water runs clear.
- If you don’t have a fine mesh strainer, place rice in a deep pot, add enough water to cover it by an inch or two, swish the rice around, and carefully pour off the water (being careful to keep the rice in the pot). Repeat until the water is almost clear.
- After making the crust and before refrigerating, it helps to shape it into a large flat circle gently. I place it on parchment and slide it into a plastic bag for at least an hour.
- Roll out pie dough using plenty of flour on both sides! Flour the rolling pin as well. Turn the pie crust as you roll to ensure it’s not sticking.
- Place parchment paper under the crust when rolling to help, and use flour under and on top of the crust to roll (I can’t stress that enough).
- Turn the pie crust after rolling 2 to 3 times to ensure it doesn’t stick.
- To transfer the pie crust to the pan, roll it gently around your rolling pin.
- If the dough breaks or falls apart, it can easily be pieced back together in the pan – press it back into shape.
- Check the pie often; you may need to place a sheet of aluminum foil on top to prevent over-browning.
Nutrition
This recipe was adapted from a very popular Italian blog site (Giallo Zafferano).
Can this be frozen?
Yes, you can wrap it in plastic and place it in an airtight container or storage bag. Defrost in the refrigerator at least 24 hours or more before needed.
I see in the comments the mention of ricotta in cups but the recipe call for a pound. Can you please clarify? Thank you
Hi Maria, thank you- I added the cup measurement to the recipe. One pound is equivalent to almost 2 cups, and it’s always sold in pounds here in the USA, so I typically will use the whole container.
Made this for Easter- followed instructions as listed – everything was perfect (rice cooked perfectly in 30 mins- maybe a little less time) This was amazing! Will be included on our annual Easter menu. How long does it keep if not refrigerated?
Thank you!
Thank you! We love it so much too. You should keep it refrigerated and it will keep for at least 3 to 4 days. I wouldn’t keep it at room temperature for more than 2 hours. I’ve clarified a bit in the recipe card.
I cooked the rice till all the milk was absorbed. Followed as stated, and the rice was not cooked enough afte 50 min . The top looked dry so I removed it. It is not creamy, but dry with uncooked rice. I’m going to scoop out the rice mix and remake like rice pudding.
I am going to update this recipe soon – found a better ratio! If you’d like me to email you let me know!
Will be making this pie, is the lemon ever substituted with orange?
Absolutely!
Hi, thank you for this recipe. My hubby has been talking about his grandma’s rice pie for 45 years. (She was an immigrant from Naples). Looks like this might be the one! Just one question; you mentioned the ricotta amount would be updated to 2 cups, however, the recipe says 1 cup, please clarify. Happy Easter.
Thank you for mentioning that. I did update the recipe to 2 cups but then eventually went back to one cup because I preferred it that way. I will update soon. Enjoy!
I had this recipe that i got from my mom and i couldnt find it this one that you have is just like my mom used to make thank you i will be making this for my Easter dinner
Can you use a food processor for the crust?
I haven’t tried but I feel it would be fine
The recipe for the CRUST calls for 1T grated lemon zest, but the directions never say when to add it. Does it go in with the eggs?
Looking at the photos, I added it into the dry ingredients but you can add it with the eggs I don’t think it matters too much either way. Thanks for pointing that out I’ll update the directions – enjoy!
I’m making this today and just noticed that the directions also say to add lemon peel to the milk snd rice on the stovetop, but also says to add lemon zest to the ricotta/egg/sugar mixture. How much lemon zest goes in with the milk and rice, and how much goes into the ricotta/egg mixture? Thanks!
Yes, I did add a peel to the milk-rice mixture when heating so you can opt to add that; I don’t think it will matter much and I’d avoid the pith (white part of peel) and only use the yellow if you try it. I’ll amend instructions later thanks for catching these!
Delicious!! Just served this for dessert. I have been searching for this recipe for years but never found the right one. I worked for an Italian family in food service years ago and momma made the best easter rice pie. She made her own candied lemon and orange peels to dice up for the filling. I lost her recipe years ago. This is just short the candied peels but definitely doesn’t need them with the great lemon flavor. Brings back memories. Thanks for sharing.
Glad to enjoyed it! Candied citrus sounds good!
The best recipe ever Easy and tasty much appreciated
Glad you enjoyed it! We made it too and I just had a slice tonight 🙂
I had this recipe that i got from my mom and i couldnt find it this one that you have is just like my mom used to make thank you i will be making this for my Easter dinner