Italian Easter Rice Pie
Celebrate the flavors of tradition with Italian Easter Rice Pie, a creamy and indulgent dessert that’s perfect for your spring holiday table. This classic Italian recipe balances the delicate sweetness of ricotta cheese with the comforting warmth of cinnamon and zesty citrus notes from fresh orange and lemon zests. A tender short-grain rice filling, simmered to perfection in milk and butter, is gently baked in a flaky pie crust until golden and set. Finished with a dusting of powdered sugar, this elegant pie is as beautiful as it is delicious. Ideal as a centerpiece for Easter or any special occasion, it’s a timeless dish that brings a touch of Italian heritage to your celebration.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup short-grain rice
- 2 cups milk
- 1 cup water
- 2 tablespoons butter
- 0.25 teaspoons salt
- 4 large eggs
- 1 pound ricotta cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 0.5 teaspoons ground cinnamon
- 1 9-inch shell prepared pie dough
- 2 tablespoons powdered sugar
Instructions
In a medium saucepan, combine the short-grain rice, milk, water, butter, and salt. Cook over medium heat, stirring frequently, until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside to cool completely.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs and sugar until pale and creamy. Add the ricotta cheese and mix until smooth.
Stir in the vanilla extract, orange zest, lemon zest, and ground cinnamon.
Once the rice has cooled to room temperature, add it to the ricotta mixture and fold it in gently until evenly combined.
Roll out the prepared pie dough and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the rice and ricotta filling into the pie shell, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is lightly golden.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.
Before serving, dust the top of the pie with powdered sugar for a decorative touch.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 430.1 g | 156% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 246.4 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 2676 mg | 206% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
