Easter Rice Pie
Rice Pie plus other Easter sweets
EASTER RICE PIE
SERVES 10-12
This classic crustless Italian rice pie is like a tasty baked rice pudding. The story is my grandmother disliked crust, so she just left it out of her original family recipe. This makes it a great gluten free option for Easter dessert.
This recipe can be easily doubled to please a larger crowd.
water, for cooking the rice ( about 4 to 5 cups)
½ cup rice ( long grain white rice)
4 eggs
¾ cup sugar
2 teaspoons vanilla extract
2 cups ricotta
1 cup milk
2 teaspoons cinnamon
In a medium saucepan, bring water to a boil over medium heat. Add rice. Reduce heat to low and cook, stirring occasionally, until “al dente”, about 12 to 15 minutes. It’s important the rice be slightly undercooked, as it will bake again in the pie.
Remove from heat. Drain rice and cool.
Preheat oven to 375 F.
In the bowl of a stand mixer fitted with wire whisk attachment, ( or with a hand mixer) beat eggs on medium speed. Add sugar and vanilla. Add ricotta and mix until smooth and creamy about 3 minutes.
Stir in cooled rice and milk. Pour into an un-greased 9-inch pie dish. Sprinkle top with cinnamon. Carefully place in oven. Bake 35 to 40 minutes or until center is just about set.
Remove pie from the oven. Cool on wire cooling rack. Refrigerate until serving. Serve chilled.
