Pastiera Di Grano (Italian Rice Pie) Recipe

"An Italian tradition at Easter time. This not-too-sweet pie separates into layers. Rice at bottom and custard rises to the top - but it's all creamy, creamy, creamy! Recipe by Jessica."

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (213.8 g)
Calories 381.7
Total Fat - 16.4 g
Saturated Fat - 5.3 g
Cholesterol - 368.2 mg
Sodium - 336.7 mg
Total Carbohydrate - 40.4 g
Dietary Fiber - 0.5 g
Sugars - 21.5 g
Protein - 17.1 g
Calcium - 176.9 mg
Iron - 2.6 mg
Vitamin C - 0.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450 F. Line a 9.5"-10" DEEP DISH pie dish with dough. Make sure it's a deep dish or the filling will not fit.

Step 2

Place the sugar and ricotta in a bowl and beat until well combined. Add eggs, one at a time, beating until fully incorporated.

Step 3

Add the half & half, vanilla, lemon juice, and a good dash of cinnamon. Mix well, then stir in the cooked Arborio rice.

Step 4

Pour the filling into the prepared crust and sprinkle more cinnamon over the top.

Step 5

Place the pie dish on a cookie tray (although the filling will NOT overflow) and bake for 10 minutes. Lower the temperature to 350 F and continue baking for 50 minutes. The pie should be lightly browned on top and might still be very slightly jiggly in the middle.