PASTIERA DI RISO (ITALIAN EASTER RICE PIE)
Pastiera di Riso is a sweet Italian rice pie served at Easter. It's similar to a pastiera napoletana, but some would say it tastes even better!
Provided by Pina Bresciani
Categories Dessert
Time 2h15m
Number Of Ingredients 18
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, and baking powder.
- Add eggs, egg yolks and butter. Mix on medium speed until large, moist crumbs start to form (about 2-3 minutes).
- Remove dough from the bowl and with your hands on a smooth surface, gently form the dough into a ball.
- Wrap the dough in saran wrap and place in the fridge for approximately 1 hour.
- Add the rice and water to a pot, and over medium heat, let them come to a boil.
- Once rice and water have started to boil, cook for 8 minutes, stirring often.
- At this point, add the milk, sugar, orange peel and cinnamon sticks.
- Still on medium heat, cook the rice mixture for 30 minutes, stirring often so that the rice doesn't stick to the pot, until the rice is cooked and most of the liquid has absorbed. If rice is cooking too quickly, turn the heat down slightly.
- At this point, remove the orange peel and cinnamon sticks.
- Turn heat down to low, add butter to the rice, and cook for 7-10 minutes until all the liquid has absorbed and the mixture is dense in consistency.
- Add the rice to a shallow square dish, level it out, and cover with saran wrap. Let it cool.
- If your ricotta is very moist and has a lot of liquid in it, drain it with a colander.
- In a big bowl, add ricotta, beaten eggs, fior d'arancio, and cinnamon. Mix with a wooden spoon or whisk until all ingredients are combined.
- Once the rice mixture has cooled completely, add it to the ricotta mixture, slowly, a few spoons at a time. Mix with a wooden spoon until the rice is fully incorporated into the mixture. Set the filling aside.
- Preheat oven to 350°F. Grease your pie dish with butter, and then coat with a thin layer of flour.
- On a floured surface, roll out the dough a few times to soften it. Then roll it out until it's about 1/2 cm thick.
- Transfer the dough to the pie dish, and cut off any hanging edges. Fill with the filling.
- Decorate the top of the pastiera with a lattice design. The lattices should sit gently on top of the dough.
- Bake the pastiera for approximately 60 minutes, or until edges are golden. Let the pastiera cool and come to room temperature, top with powdered sugar if desired, and enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 57 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 117 mg, Sodium 119 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
EASTER RICE PIE
This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful...
Provided by Jessica S
Categories Pies
Time 1h30m
Number Of Ingredients 9
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.
ITALIAN RICE PIE II
This sweet rice pie is a dessert traditionally served on Easter by many Italian families. But this version is so good, I make it more often than that.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 16
Number Of Ingredients 14
Steps:
- Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed.
- Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.
- Preheat oven to 325 degrees F (165 degrees C).
- Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
- Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.
Nutrition Facts : Calories 323 calories, Carbohydrate 49.3 g, Cholesterol 125.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 4.8 g, Sodium 181.8 mg, Sugar 28.2 g
ITALIAN RICE PIE I
This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!
Provided by Star Pooley and KC
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 7
Steps:
- Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
- Pour into a 9 x 13 inch buttered pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 59.3 g, Cholesterol 326 mg, Fat 36.7 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 21.1 g, Sodium 244 mg, Sugar 46 g
ITALIAN NO-CRUST RICE PIE RECIPE
Provided by amaliana
Number Of Ingredients 7
Steps:
- Mix together, put in a 9" x 13" greased Pyrex dish and bake at 350 degrees for 50 minutes.
GROUND BEEF 'N' RICE PIE
Rhonda Van Gelderen of Menomonee Falls, Wisconsin presses seasoned ground beef into a pie plate to form the crust of this comforting dish. "It's a terrific time-saver because you don't brown the beef separately," she writes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
ITALIAN RICE PIE (PASTIERA DI RISO)
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Easter Ricotta Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- Make pastry dough:
- Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add eggs and pulse until just incorporated and dough begins to form large clumps.
- Turn out dough onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry scraper if you have one, and form into a thick log. Cut off 2/3 of the log and form into a large rectangle for the bottom of the pie. Form the remaining piece into a smaller rectangle for the top of the pie. Chill each, wrapped in plastic wrap, until firm, at least 30 minutes.
- Make filling:
- Bring rice and well-salted water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until rice is tender, about 20 minutes. Drain in a sieve and rinse under cold water until cool. Drain well.
- Whisk together 3 yolks and sugar in a heatproof bowl, then whisk in cornstarch and flour until smooth (mixture will be very thick). Bring milk just to a boil in a small heavy saucepan, then gradually add hot milk to yolk mixture, whisking.
- Pour custard back into saucepan and bring to a boil over medium-low heat, whisking constantly (custard will become very thick), then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Transfer to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.
- Stir together ricotta, custard, and remaining 2 yolks, then stir in zests, cinnamon, salt, and cooked rice.
- Assemble and bake pie:
- Preheat oven to 350°F with rack in middle. Generously butter a 13- by 9-inch metal baking pan and line the bottom with an overlapping double layer of foil, leaving 2 inches of overhang on both ends, then generously butter foil.
- Roll out 1 piece of dough between 2 sheets of wax paper into a 15- by 11-inch rectangle (about 1/8 inch thick). If dough becomes soft, chill or freeze until firm. Remove top sheet of wax paper and invert into baking pan, fitting it into pan. Chill shell. Roll out remaining piece of dough between sheets of wax paper in same manner. Cut 12 (3/4-inch-wide) crosswise strips (you will have a little dough left over).
- Spread filling in pan and arrange 6 strips, 1 1/4 inches apart, diagonally across filling, trimming ends to fit. Arrange remaining 6 strips, 1 1/4 inches apart, diagonally across first strips to form a lattice with diamond-shaped spaces. Trim lattice to fit in pan, then fold outside crust down over filling to make a border. Brush pastry with beaten egg.
- Bake pie until pastry is golden and filling is puffed and set, about 1 1/2 hours, loosely covering top of pie with foil after 50 minutes to prevent over-browning. Transfer to a rack to cool. When completely cool, lift pie out of pan using foil overhang and transfer to a platter.
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- In a large sauce pan, bring the milk to a boil over medium high heat. Add the cinnamon, salt and vanilla extract. Stir in the rice. Reduce to a simmer, cover and cook until all the milk has been absorbed, about 30 minutes. Stir occasionally.
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- To make the crust: Whisk the spices into the cracker crumbs., Stir in the melted butter until the mixture is evenly moistened, then press into the bottom and up the sides of a 9" pie pan that's at least 1 1/2" deep (2" deep is a little more comfortable.) The mixture will be fairly dry; that's how it should be., To make the filling: Simmer the milk and rice slowly until thickened, and the milk is completely absorbed.
- Remove the pan from the heat and cool to room temperature., In a large bowl, beat the eggs until foamy, then beat in the sugar until the mixture thickens., Stir in the ricotta, lemon, and vanilla (or Fiori).
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