Pastiera Di Grano (Italian Rice Pie)

10
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"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 recipe yields 10 servings
OK

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 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.

Step 6

Set aside to cool completely. Can be served at room temp or cold, with a good dollop of whipped cream.

Tips & Variations


No special items needed.

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