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    Home » Easter » Rice Ricotta Easter Pie

    Rice Ricotta Easter Pie

    February 22, 2018 , Updated March 3, 2021 Maria 106 Comments

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    Rice ricotta Easter pie set on a high cake stand.

    Rice and ricotta -an Italian dynamic duo in the shape of an Italian Easter pie! The arborio rice is simmered in milk, along with a vanilla bean and lemon zest, before being combined with ricotta and baked to perfection. The aroma is intoxicating! Come take a look at this family recipe for Rice Ricotta Easter Pie.

    Rice ricotta Easter pie set on a depression era pedestal cake stand.

    All cultures have traditions which celebrate certain holidays with food.

    Italian culture exemplifies this love affair with food, so much so that I sometimes get the impression that as a culture we are either preparing food, eating food or talking about what food we are going to make…continuously.

    But can I tell you a secret?

    I love it!

    Take, for example, Easter. There are so many foods traditionally made during this period. Just take a look at some of the Easter recipes my family makes.

    One of my favorites is this Italian rice pie or Torta di Riso.

    Rice ricotta Easter pie on a cake stand surrounded by oranges and lemons in the background.

    Do not be discouraged that this recipe has three parts to it. Ingredients are easy to assemble and can be started simultaneously, once you organize yourself.

    Are you ready?

    Instructions

    Part 1: The rice

    A step by step tutorial demonstrating the evaporation of milk as the arborio rice simmers.

    You have to anticipate that anything that has arborio rice in it has just got to be good (just like this recipe for rice pudding).

    The rice is simmered, with a cover (on low heat) in milk and flavored with lemon peel and a vanilla bean. If more convenient, you can replace the vanilla bean with two teaspoons of vanilla extract.

    The milk gets absorbed by the rice in about 20 minutes. Make sure to stir constantly towards the end of the simmering process, otherwise, you will get one sticky mess. It’s okay if the rice is still a little chewy as it still needs to be baked in the oven.

    Set the rice mixture aside to cool down as we prepare the crust and the rest of the ingredients for the filling.

    PRO TIP: Never rinse arborio rice before using it -we don’t want to lose the starch that contributes to the creaminess of the final product.

    Part 2: The crust (optional)

    The crust for the rice ricotta Easter pie being whisked together.

    I have to admit, the first time I attempted this recipe, I was dumbfounded by this crust. But much to my surprise, this mixture works and forms a wonderful crust for this ricotta pie when it gets baked with the filling.

    Usually, pies will call for short pastry dough, aka pasta frolla which needs to be rolled out. 

    For this rice ricotta pie, there is no need to roll out any dough. Let me explain.

    The mixture for the crust has been poured into a paper lined spring form pan.

    Simply whisk the ingredients together in a medium-sized bowl and pour it into your springform pan or pie plate. Spread the batter to cover the entire surface of the bottom.

    That’s it!

    Set it aside while we prepare the filling.

    UPDATE: Some of you have successfully made this pie without the crust. I recently tried it and was very pleased with the results. If you are looking for a ricotta pie recipe without crust, simply eliminate this part.

    Part 3: The rice pie filling

    The unbaked rice ricotta filling in a spring form pan.

    At this point, the crust part of this pie is at the bottom of our pan (unbaked); the rice is cooling off, and we are ready to start whisking some eggs.

    This part of the recipe is very straightforward. Feel free to use your stand mixer, a handheld mixer, or even a whisk.

    In a large mixing bowl, whisk the remaining ingredients together -one by one. Finally, incorporate the rice with a wooden spoon, making sure to break up any clumped rice. The mixture will be a little on the liquid side.

    Simply pour this batter over the (uncooked) crust in your pan.

    The only thing left to do is to bake your rice pie.

    Depending on your oven and the type of pan you use to bake your pie, this can take 50-60 minutes. Usually, it is done when the center is set.

    The freshly baked golden brown rice ricotta Easter pie cooling off on a cookie rack.

    Once your rice pie has baked and cooled down, it only needs a nice sprinkle of icing sugar and you’re done.

    The pie can be eaten on the same day at room temperature. 

    If making in advance, bring to room temperature and refrigerate for up to 3 days. When ready to serve, bring to room temperature by taking out of the refrigerator one hour before serving.

    The rice ricotta Easter pie set on a cake platter with a dusting of icing sugar and a slice of orange placed decoratively over the top.

    Recipe source

    It’s back to my Mom’s Italian background for this recipe.

    Originating from Benevento, in the Campania region of Italy, this rice pie recipe would often be part of the endless food line-up for the big traditional Easter meal.

    As you know, Italian cooking is extremely regional and as a result,  there are endless variations of recipes. Of course, it is only natural that one’s personal preference will almost always gravitate toward childhood flavors. At least that’s been my reality.

    A slice of rice ricotta Easter pie in a plate placed next to the pie on the cake pedestal.

    This Italian Easter rice pie was one of those recipes extremely appreciated by both family and friends.

    So much so that my mom would get requests to make it throughout the year. Whenever I make this pie, so many wonderful memories of my mom come alive and that’s the greatest gift of all.

    My mom would bake this ricotta pie in a 9 x 13 large rectangular baking dish. I will usually bake this pie in a deep 10″ ceramic pie plate.

    Based on a few comments that I have received over the years,  I tried baking it in a springform pan and was very pleased with the results. I am very grateful to all that commented and shared their experience making this Easter pie.

    If you prefer a pie without the rice, take a look at this recipe for ricotta pie, another perfect recipe for Easter!

    p.s. I’ve been asked numerous times about the cake stand and the plates… yes, they belonged to my mom ♥♥♥

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this Italian Ricotta Easter Pie Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    The rice ricotta Easter pie set on a cake platter with a dusting of icing sugar and a slice of orange placed decoratively over the top.

    Rice Ricotta Easter Pie

    Rice and ricotta -an Italian dynamic duo in the shape of an Italian Easter pie! The arborio rice is simmered in milk, along with a vanilla bean and lemon zest, before being combined with ricotta and baked to perfection. The aroma is intoxicating! Come take a look at this family recipe for Rice Ricotta Easter Pie.
    4.82 from 16 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 12 servings
    Calories: 292kcal
    Author: Maria Vannelli RD
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    Ingredients

    Rice:

    • 2 cups milk
    • 1 cup arborio rice scant cup
    • pinch salt
    • 1 vanilla bean split/seeds scraped
    • 2-3 strips of lemon peel organic

    Bottom Layer Crust (optional)

    • 2 eggs room temperature
    • 1/2 teaspoon sugar
    • 2 tablespoon vegetable oil
    • 1 teaspoon grated lemon zest
    • 1/2 cup all purpose flour
    • 1 teaspoon baking powder

    Filling

    • 6 eggs room temperature
    • 3/4 cup sugar
    • 1 pound ricotta drained, 16 ounces or 450 grams container ricotta
    • 2 teaspoons lemon zest
    • 2 teaspoons orange zest
    • 1/2 teaspoon cinnamon
    • 2 -2½ cups cooked arborio rice
    • Confectioners' sugar for dusting

    Instructions

    To cook the rice:

    • Combine milk and rice in a large saucepan over medium-high heat. Add salt, vanilla bean and lemon peel. Stir.
    • Once the milk begins to simmer, reduce heat to low, cover slightly and stir occasionally until the milk is absorbed; about 15-20 minutes. Stir constantly toward the end of this time to prevent the milk from scorching.
      The rice should be cooked but still firm as it will continue to cook in the oven.  
    • Remove lemon peel and vanilla bean.
    • Set aside to cool.
    • Preheat the oven to 350℉/175℃. Position rack to middle.
    • Spray a 9½-inch spring form pan with non-stick spray (can also use parchment paper to line the bottom of the pan. Set aside.

    To make the crust (optional);

    • Beat eggs with hand held beater or whisk.
    • Add sugar, oil, lemon zest and whisk together.
    • Sift flour and baking powder together and add to egg mixture.
    • Whisk together.
    • Spread mixture at the bottom of pan.
    • Set aside.

    To make the filling:

    • In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs until light and frothy. Can also use a hand held blender or whisk.
    • Gradually whisk in the sugar. Beat for 1-2 minutes.
    • Add ricotta, zests and cinnamon. Whisk until incorporated (about 1 minute).
    • With a mixing spoon, gently combine the rice mixture, breaking up any clumps of rice.
    • Pour into pie plate (over unbaked crust).
    • Bake for about 60 minutes or until golden and top bounces back when lightly touched. 
    • Allow to cool completely. 
    • Can be served warm or cold.
    • Dust with icing sugar before serving.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    Take out the ricotta and eggs from the refrigerator about 30 minutes before starting your recipe.
    If you do not have a spring form pan, you can use a deep 10 inch pie plate or a 9 x 13 large rectangular baking dish. 
    The total baking time will depend on what pan you use. To check for doneness, gently shake the pan towards the end of the baking time; if the center jiggles slightly, it is done. Look for an area of 2 inches (5cm). The rest of the pie should also feel firm. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 292kcal | Carbohydrates: 36g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 91mg | Potassium: 185mg | Sugar: 14g | Vitamin A: 390IU | Vitamin C: 2.4mg | Calcium: 156mg | Iron: 1.7mg
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    This post was originally published on March 29, 2015 and republished on February 22, 2018 with updated content and photos.

     

     

     

     
     

     

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    Filed Under: Breakfast and Brunch, Desserts, Easter, Ricotta Cheese

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Terri Camp

      April 04, 2021 at 7:47 pm

      5 stars
      I made it for dessert for Easter Sunday. It was very yummy!! Everyone enjoyed it!! Thank you for the recipe!

      Reply
      • Maria

        April 04, 2021 at 8:16 pm

        How wonderful Terri! Thank you kindly for sharing!

        Reply
        • Mary Altariva

          April 13, 2022 at 11:38 am

          Hello Maria I’ve be been making your recipe for this Easter pie for the last 2 years I love it my family love it my mum used to bake it every Easter when she was alive but no longer with us this recipe is homage to my mamma who was from Benivento
          Thank you
          Mary

        • Maria

          April 14, 2022 at 10:59 am

          I am so thrilled to read this Mary! Thank you so much for sharing!

    2. Phyl

      April 01, 2021 at 10:03 am

      Hi Maria
      I watched my aunts make this every Easter. I didn’t have recipe for crust so for the last few years I used your dough for sweet Easter pies and it works wonderfully!
      We used to make it in a big slab shape. Everyone around me wants to have some so I end up making 3 slabs to share! We also used to make castellated but don’t have recipe. I might try using same dough and add sharp cheese with ricotta and no rice.
      Thank you thank you

      Reply
      • Maria

        April 02, 2021 at 8:30 am

        Thank you so much for taking the time to share Phyl. Happy Easter to you and your loved ones.

        Reply
    3. Robin

      March 28, 2021 at 7:04 pm

      Can you add drained pineapple ?

      Reply
      • Maria

        March 29, 2021 at 8:43 pm

        Thanks for your interest Robin. Although I have never tried, I think the recipe should work out fine with the addition of the pineapple, especially if drained. Would love to hear about your results if you do decide to try it. Thanks for stopping by.

        Reply
    4. Marlo

      March 23, 2021 at 7:50 am

      5 stars
      Maria,
      I would rate this recipe a 10, if there were more stars, I make this the past 3 years and friends and family loved this it’s more like a rich rice puddling desert full of amazing flavor. Hands down the best recipe out there. Forget those grain pies with this authentic recipe!!!!!!! Excited to make it again for our Easter brunch spread!!!!!

      Thank you

      Reply
      • Maria

        March 23, 2021 at 9:30 am

        You just made my day Marlo! Thanks so much for sharing. Wishing you and your loved ones a Happy Easter!

        Reply
    5. Debora

      January 29, 2021 at 10:09 am

      Hi. Can I use any other type of rice ( basmati etc )?

      Reply
      • Maria

        January 30, 2021 at 9:03 am

        Thanks for your interest Debora. You can, but the final texture of the pie will not be the same.

        Reply
        • Julie

          April 03, 2021 at 12:12 pm

          Hi. I just took the pie out of the oven. I will update on how it tastes. If it’s not good, it won’t be your recipes fault. I mess up most recipes.

        • Maria

          April 03, 2021 at 12:15 pm

          I have faith in you Julie! Enjoy!

    6. Phyllis

      December 28, 2020 at 3:05 pm

      5 stars
      Very similar to the Easter grain pies my grandmother used to make. Instead of the rice, we use wheat grain. Thanks so much for this recipe because it’s hard to find the grain locally. This is a great alternative!

      Reply
      • Maria

        January 04, 2021 at 9:28 am

        Thanks so much Phyllis, appreciate your comment! Happy New Year!

        Reply
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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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