Italian Rice Pie

4.88 from 24 votes

This delightful dessert is a cherished Easter tradition in many areas of Italy as well as Italian American communities in the USA. Made with creamy rice pudding and infused with the bright, tangy flavor of lemon, this rice pie is a truly delicious! This dessert is an absolute must-try.

Prep Time1

Cook Time1 30

Total Time2 30

Course: Dessert

Cuisine: Italian

Servings: slices

Calories: 343kcal

Author: Marie

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 all purpose flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons 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 whole milk
1 cup 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 ricotta cheese firm (drain over cheesecloth or fine mesh strainer if too wet)
2 large eggs
1 cup 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

US Customary - Metric

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

NOTE 1: Rinsing Rice: Rinsing rice well is a simple process that helps remove excess starch, making your rice less sticky and more fluffy. Here’s how:

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.

Pie Crust Tips:

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.

Recipe updated on April 5, 2023 (now uses 9-inch springform pan; less sugar; and more milk)

Nutrition