For an extra layer of flavor, add a tablespoon of orange blossom water to the ricotta mixture. If the crust edges are browning too quickly during baking, cover them with foil. This pie is best served chilled or at room temperature. Refrigerate any leftovers.
Sweet Italian Rice Pie
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PREP TIME50 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 20 mins
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SERVING16 People
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VIEWS58
Transport yourself to the sun-drenched hills of Italy with this exquisite Sweet Italian Rice Pie, also known as pastiera di riso. A symphony of creamy ricotta, fragrant lemon, and subtly sweet rice baked to golden perfection, it's a dessert that transcends seasons, perfect for Easter celebrations or any moment you crave a taste of authentic Italian comfort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol125 mg
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Fiber1 g
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Protein11 g
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Saturated Fat5 g
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Sodium182 mg
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Sugar28 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Crust: In a medium bowl, whisk together the flour and baking powder. (2 minutes)
02 Step
Recipe View In a large bowl, cream together 1/2 cup sugar and the butter until light and fluffy. Beat in 3 eggs, one at a time, then stir in the vanilla extract. (5 minutes)
03 Step
Recipe View Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms. (3 minutes)
04 Step
Recipe View Divide the dough in half, shape into two balls, and flatten into disks. On a lightly floured surface, roll out each disk to fit a 9-inch pie plate. (10 minutes)
05 Step
Recipe View Gently transfer the dough to the pie plates, trim any excess, crimp the edges, and refrigerate for at least 30 minutes. (5 minutes)
06 Step
Recipe View Cook the Rice: In a medium saucepan, bring the water to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed. (25 minutes)
07 Step
Recipe View Add the milk to the cooked rice, stirring frequently, and continue to cook over low heat until the mixture thickens to a creamy consistency, about 25-30 minutes. Set aside to cool completely. (30 minutes)
08 Step
Recipe View Preheat Oven: Preheat oven to 325 degrees F (165 degrees C). (10 minutes)
09 Step
Recipe View Prepare the Filling: In a large mixing bowl, beat together the ricotta cheese, 1 1/2 cups sugar, lemon juice, and lemon zest until smooth and creamy. (5 minutes)
10 Step
Recipe View Beat in the 6 eggs, one at a time, until the mixture is light and frothy. (3 minutes)
11 Step
Recipe View Gently fold the cooled rice mixture into the ricotta mixture until evenly combined. (3 minutes)
12 Step
Recipe View Assemble and Bake: Pour the filling into the prepared pie crusts. (2 minutes)
13 Step
Recipe View Bake in the preheated oven for 80-90 minutes, or until the filling is set and the crust is golden brown. (90 minutes)
14 Step
Recipe View Cool Completely: Let the pies cool completely on wire racks before serving. This allows the filling to set properly. (60 minutes)
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RECIPE REVIEWS
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Brionna Wunsch
Jun 30, 2025I made this for Easter, and it was a huge hit. The lemon zest really brightens the flavors, and the rice adds a lovely texture.
Ana Johns
Jun 7, 2025I was a little intimidated at first, but the recipe was easy to follow, and the results were fantastic. Will definitely be making this again!
Oren Jacobs
Dec 8, 2024This recipe is amazing! The crust was perfectly flaky, and the filling was so creamy and flavorful. My family devoured it!