Golden Rice Pie Recipes

ITALIAN RICE PIE

Steps:

• Read through all directions before starting!
• In a large bowl, add the sugar, flour, salt, baking powder, lemon zest, and cubed butter. Using your hands, cut/squeeze the butter into the dry ingredients until the mixture resembles coarse sand
• In another bowl, lightly whisk the eggs and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated
• Press down and form into a dough and then turn out onto counter and knead a few times until there are no dry bits remaining.
• Form into 2 flat disk shapes, wrap in plastic and refrigerate for a minimum of 1 hour (this makes enough for 2 pies, so you can opt to use the extra to decorate the top, or save for another pie).
• I like a thicker crust so I split the dough unevenly; that is, I use about 60% for the bottom and 40% for the top crust - no need to be too accurate just "eyeball" it when you divide the dough.
• Butter and flour an 8-inch pan. After the dough has chilled, roll it into a circle that is about 12 to 13 inches wide and then carefully transfer it over to the prepared pan and line it with the dough. Use PLENTY of flour under and on top of dough before and while rolling and also on your rolling pin. Return dough to fridge if it gets too warm or sticky.
• If the dough falls apart you can simply pinch it back together in the pan. Use plenty of flour on both sides of the dough when you are rolling out the dough to prevent sticking
• After you line the pan with the dough, you can freeze the pan with crust for an hour or so or place in fridge for at least an hour or overnight. This helps to prevent shrinkage.
• If you want to top the pie with pie crust lattice, roll out the crust using plenty of flour on both sides and the rolling pin, and cut into strips. Place strips on baking sheet or dish and chill until ready to use.
• Begin by adding the rice, milk, and lemon peel to a gentle boil over medium low heat. You MUST stir often or the mixture will definitely stick to the bottom of the pan!!
• After the rice has begun to slightly bubble, reduce the heat to low and continue cooking until most of the milk has absorbed (it's okay if rice is a bit undercooked as it will keep cooking in the oven). Set aside to cool
• You can also bring to small gentle boil for 2 or 3 minutes, cover, and then remove from heat and let the rice absorb all the liquid for about 30 minutes or so.
• In a separate bowl, mix the ricotta, sugar, eggs, grated lemon zest, and vanilla extract and beat until creamy (I mixed by hand using a whisk)
• Once the rice mixture is cooled (to the point where it won't cook the egg in the ricotta mixture), add it to the ricotta mixture and stir to combine.
• Use the prepared pie shell from earlier step and price the dough several times all over with a fork
• Pour the rice-ricotta filling mixture into the pie shell
• If using top crust, top with second pie crust or the lattice strips and top the pie. Brush with beaten egg and sprinkle sugar.
• Place the pie on a baking sheet. Bake at 350 degrees F on the center rack until the filling is set (about 50 to 60 minutes).
• Check the pie about 20 minutes and 10 minutes before finished and if crust is browning too much, place a piece of aluminum foil over the top very loosely.
• Once pie is cooled, sprinkle the top with powdered sugar.
• Cool pie completely before eating and store in the refrigerator. Pie is best enjoyed at room temperature (otherwise, rice tends to harden too much).

GOLDEN RICE PIE

Steps:

• Cook rice and allow it to cool slightly.
• While rice is cooking, heat olive oil in a large skillet.
• When oil is very hot, add onion and 1/2 teaspoon salt and turn heat to medium low.
• Stir and cook for about five minutes, then cover the pan and let the onion cook for 30 minutes longer.
• Stir in the spices and the garlic and cook for five more minutes.
• Turn the heat to high and add the spinach and another 1/2 teaspoon of salt.
• Stir fry until the liquid has evaporated--just a few moments.
• Remove from heat and mix in chicken and, if you are using them, the raisins.
• Preheat oven to 350°F.
• Generously butter a two-quart lidded casserole (about 10" in diameter and 2" deep) and its lid.
• If you do not have a lidded casserole, you can cover your dish with buttered foil.
• Combine yogurt, egg, lemon zest, lemon juice, 1 teaspoon of salt and the pepper and beat well.
• Add the rice and mix thoroughly.
• Firmly press half the rice into the buttered casserole.
• Lift the spinach mixture from the skillet with a slotted spoon and spread it over the rice.
• Next, top the spinach with the remaining rice, smoothing it firmly into place.
• Cover the casserole with its buttered lid or with foil, butter side down.
• Bake for 45 minutes in the center rack of the oven, then move to the bottom shelf and bake for ten more minutes.
• Remove from oven and let it rest for about ten minutes.
• Invert onto a platter and serve, cut in wedges.

SPINACH AND RICE PIE

Steps:

• In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
• Let cool slightly.
• In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
• With your hands, gently squeeze all water out of the spinach.
• Add spinach, rice and lemon to egg mixture, stirring to combine well.
• Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
• Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
• Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
• Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
• Scrape spinach filling into pie plate, smoothing the top.
• Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
• Repeat with a second sheet.
• Gentliy lift the overhanging phyllo over the top to encase the pie.
• Lightly brush the top with any remaining butter.
• Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.

EASTER RICE PIE

Steps:

• 1. Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough. (Recommend deep dish (2") as this is a lot of filling and will come very close to top.)
• 2. Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
• 3. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
• 4. Pour filling into crust and sprinkle lightly a dash of cinnamon on top. (Photo in this step is of the filling in a 9.5" x 2" pie dish. It will not overflow while baking.)
• 5. Bake at 450 degrees for 10 minutes. Lower temp to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly toward the center (will set up when cool).
• 6. Let cool completely. Serve chilled or room temp.

GOLDEN RICE

Steps:

• Put the saffron threads into a small bowl of hot water and allow to soak.
• Heat the vegetable oil in a large saucepan with a low heat. Add the onions and cook for 5 minutes, stirring.
• Add the butter, cumin, cinnamon, salt, pepper, paprika and bay leaves and cook for two minutes, stirring constantly.
• Add the rice and continue to stir for three minutes.
• Add the saffron and stock. Bring to the boil then simmer for 20-25 minutes, or until all liquid has been absorbed. If necessary, add a little more stock and cook until rice is tender and all the liquid has been absorbed.
• Discard the bay leaves, season, stir through the cashews and serve.