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italian rice pie recipe
Mary Johnson

Italian Rice Pie

This Italian Rice Pie Recipe features tender rice, creamy ricotta cheese, vanilla, fresh lemon zest, and a golden pastry crust. This traditional-style Italian dessert is perfect for Easter celebrations, family gatherings, and special occasions. With simple ingredients and easy-to-follow steps, you can make a delicious homemade rice pie with a creamy filling and a delicate citrus flavor.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • - 1 unbaked 9-inch pie crust
  • - ¾ cup uncooked short-grain rice
  • - 2 cups whole milk
  • - ¾ cup granulated sugar
  • - 1 cup whole-milk ricotta cheese
  • - 3 large eggs
  • - 2 tablespoons unsalted butter
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon finely grated lemon zest
  • - ¼ teaspoon ground cinnamon optional
  • - A pinch of salt

Equipment

  • - 9-inch pie dish
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Baking sheet
  • Wire cooling rack

Method
 

  1. Add the rice, milk, and salt to a medium saucepan. Bring to a gentle simmer, stirring frequently.
  2. Reduce the heat and cook for 20–25 minutes, until the rice is tender and most of the milk has been absorbed. Stir in the butter and let the rice cool.
  3. In a large mixing bowl, whisk together the eggs and sugar. Add the ricotta cheese, vanilla extract, lemon zest, and optional cinnamon. Mix until combined.
  4. Gently fold the cooled rice into the ricotta mixture until evenly distributed.
  5. Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish.
  6. Pour the filling into the crust and smooth the top with a spatula. Place the pie dish on a baking sheet.
  7. Bake for 55–70 minutes, until the crust is golden and the filling is set with a slight wobble in the center.
  8. Remove the pie from the oven and let it cool on a wire rack for 2–3 hours before slicing.
  9. Serve at room temperature or chilled. Refrigerate any leftovers.

Notes

  • Use short-grain or Arborio rice for a creamy filling.
  • Cook the rice until tender before mixing it with the other ingredients.
  • Allow the rice to cool before adding it to the egg mixture.
  • Drain excess liquid from the ricotta to prevent a watery filling.
  • Cover the crust edges with aluminum foil if they brown too quickly.
  • Let the pie cool completely before slicing for the best texture.
  • Store leftovers in the refrigerator for 3–4 days.