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.
Course Dessert
Cuisine Italian
Keyword Italian rice pie, rice pie, rice ricottta pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 292kcal
Author Maria Vannelli RD



  • 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


  • 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


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.



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. 


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