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Pastiera Di Grano (Italian Rice Pie)

Here's how you make Pastiera Di Grano (Italian Rice Pie)
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  • Servings: 10
  • Prep: 30m
  • Cook: 1h
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 1 1/3 cups cooked rice (Arborio rice, cooled to room temperature, can sub regular white rice)
  • 3/4 cup sugar
  • 2/3 cup ricotta cheese (whole milk)
  • 4 eggs
  • 1 pint half & half
  • 1 teaspoon vanilla
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon cinnamon, divided use
  • 1 deep dish (202 grams) pie crust (9-10" crust, can use premade)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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