Italian Rice Pie (Pastiera di Riso) Easter Recipe

Introduction

Italian Rice Pie, or Pastiera di Riso, is a traditional Easter dessert featuring a buttery shortcrust pastry filled with a creamy, fragrant rice mixture. This comforting pie blends citrus zest, cinnamon, and ricotta for a unique flavor that’s both rich and refreshing.

Ingredients

• 2 cups all purpose flour (270 grams)
• ½ cup granulated sugar (for crust)
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 2 large eggs (for crust)
• ¼ cup cold butter, cubed
• 4 cups milk (whole or 2%)
• 1 cup arborio rice
• 1 cup granulated sugar (for filling)
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ¾ teaspoon cinnamon
• 1 orange, zested
• 1 lemon, zested
• 4 large eggs (for filling)
• 1 cup ricotta cheese, drained

Instructions

1. Step 1: To make the crust, pulse the flour, ½ cup sugar, baking powder, and salt in a food processor. Add the eggs and cold cubed butter and pulse until combined. If too crumbly, add a few drops of water.
2. Step 2: Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least one hour.
3. Step 3: In a saucepan, combine the arborio rice and milk. Bring to a low boil over medium-high heat, stirring constantly. Reduce to medium-low and simmer, stirring frequently, until milk is absorbed and rice is soft, about 30 minutes. Let cool.
4. Step 4: In a large bowl, beat 1 cup sugar, softened butter, vanilla, cinnamon, orange zest, and lemon zest until light and fluffy, about 2 minutes.
5. Step 5: Add eggs one at a time, beating after each addition, then mix in the ricotta until smooth. Fold in the cooled rice mixture until well combined.
6. Step 6: Preheat oven to 350°F (175°C). Roll chilled dough on a floured surface into a 14-inch circle. Place in a 9-inch springform pan, patching any holes with extra dough.
7. Step 7: Pour the rice filling into the crust. Bake on the center rack for 70 to 80 minutes, or until the top is golden and the filling is set.
8. Step 8: Cool the pie completely on a wire rack. Dust with powdered sugar before serving.

Tips & Variations

• You can prepare the crust dough up to three days ahead; keep it tightly wrapped and refrigerated.
• Use a springform pan for the tall filling. If unavailable, divide the filling between two standard pie plates.
• Arborio rice is essential for the creamy texture—regular white rice won’t yield the same result.
• Stir the rice and milk frequently to prevent sticking and burning, ensuring a smooth consistency.
• To cool rice faster, spread it on a baking sheet before mixing with other ingredients.
• The pie is done when golden and the center is mostly firm with little jiggle; testing with a toothpick can help.

Storage

Store cooled pie in an airtight container in the refrigerator for up to three days, dusting with powdered sugar before serving. Leftovers can be refrigerated for up to one week. Reheat gently or serve chilled according to preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie pan instead of a springform pan?

Yes, but because the filling is quite tall, you’ll likely need to divide it between two standard pie pans to avoid overflow.

What’s the best way to prevent the rice from sticking while cooking?

Stir the rice and milk constantly while cooking to prevent sticking and ensure even absorption of the liquid, resulting in a creamy texture.

Italian Rice Pie (Pastiera di Riso) Easter Recipe

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Italian Rice Pie, also known as Pastiera di Riso, is a traditional Easter dessert featuring a creamy, aromatic rice filling inside a buttery shortcrust pastry. This recipe combines arborio rice simmered in milk with ricotta cheese, citrus zest, and warm spices, baked until golden and set, making a rich yet delicate pie perfect for festive celebrations.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 40 minutes
• Yield: 1 nine-inch pie (serves approximately 8) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Crust (Pasta Frolla)

• 2 cups all purpose flour (270 grams)
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 2 large eggs
• ¼ cup cold butter, cubed

Rice Pie Filling

• 4 cups milk (whole or 2%)
• 1 cup arborio rice
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ¾ teaspoon cinnamon
• 1 orange, zested
• 1 lemon, zested
• 4 large eggs
• 1 cup ricotta cheese, drained

Instructions

1. Make the Crust (Pasta Frolla): In a large food processor fitted with a blade attachment, pulse together flour, sugar, baking powder, and kosher salt until combined. Add eggs and cold cubed butter, pulsing just until the mixture forms a dough. If the dough is too crumbly, add a few drops of water. Transfer dough onto plastic wrap, form into a disk, wrap tightly, and refrigerate for at least 1 hour.
2. Cook the Rice Filling: In a large saucepan, combine uncooked arborio rice and milk. Bring to a low boil over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, until all the milk is absorbed and rice is tender, about 30 minutes. Remove from heat and let cool.
3. Prepare the Filling Mixture: Using an electric mixer in a large bowl, beat together sugar, softened butter, vanilla extract, cinnamon, orange zest, and lemon zest until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in ricotta cheese until smooth. Fold in cooled rice mixture gently until well combined. Set aside.
4. Assemble the Pie: Preheat oven to 350°F (175°C) and position oven rack near the center. On a lightly floured surface, roll chilled dough to a 14-inch circle. Fit dough into a 9-inch springform pan, using extra dough to patch any holes.
5. Fill and Bake: Pour the rice filling into the prepared crust and spread evenly. Bake on center rack for 70-80 minutes or until the top is golden brown and the filling is set (not jiggly). You may check doneness with a toothpick.
6. Cool and Serve: Remove pie from oven and cool completely on a wire rack. After cooling, dust with powdered sugar before slicing and serving.

Notes

• The shortcrust dough can be made up to three days in advance; keep tightly wrapped and refrigerated.
• This recipe produces a large amount of filling; a tall springform pan is recommended, or divide into two pie plates if unavailable.
• Use arborio rice for a creamy texture; regular white rice will not yield the same consistency.
• Stir the rice and milk mixture frequently during cooking to prevent burning and ensure even absorption.
• To cool the rice faster, spread it on a baking sheet after cooking.
• Cooking time may vary from 70-90 minutes; pie is done when golden brown and center is set.
• Allow pie to cool for 15 minutes before removing springform collar; cool completely before dusting with powdered sugar.
• The pie can be made up to three days in advance; store in airtight container refrigerated and dust with powdered sugar before serving.
• Leftovers keep well in the refrigerator for up to a week.

Keywords: Italian rice pie, Pastiera di Riso, Easter dessert, arborio rice dessert, ricotta pie, Italian baking, creamy rice pie