Italian Rice Pie (Pastiera di Riso) Easter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
