Rice Pie Crust Recipes

ITALIAN RICE PIE I

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.

CHICKEN RICE CRUST PIE

Steps:

• Prepare your pie plate with cooking spray and set aside.
• Cook rice according to your package directions.
• Preheat your oven to 350 degrees.
• In a large bowl beat your egg with a fork.
• Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
• Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
• Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
• Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.
• In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
• Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
• Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
• After a few minutes add your onions and stir until onions are tender.
• Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
• Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
• Add white wine, cooked chicken and chicken broth. Stir until incorporated.
• Taste your mushroom mixture and add as much salt and pepper as needed.
• Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
• Add Parmesan cheese and stir until totally blended.
• Remove from heat and pour mushroom mixture into your prepared rice crust.
• Press down on the mixture and smooth over the top as best you can.
• Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
• Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
• Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!

EASTER RICE PIE

Steps:

• Grease two 9-inch pie plates.
• Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
• Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
• Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
• Fit crusts into the prepared pie plates and freeze for 1 hour.
• Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
• Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
• Divide the filling between the 2 cold pie crusts.
• Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.

RICE CRUST FOR CASSEROLES!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Prepare the rice ingredients. Let cool.
• 3. Beat the egg very well. If you want to add herbs do it now.
• 4. Stir the egg into the rice. Mix together well. Press rice mixture into a 9 or 10 inch pie pan.
• 5. Bake at 350 degrees for 10 minutes.
• 6. Put your filling of choice into crust. Bake at 350 degrees for 45 minutes.
• 7. Serve with a salad

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.

RICE-CRUST QUICHE

Steps:

• With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

ITALIAN RICE PIE II

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.

GROUND BEEF 'N' RICE PIE

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.

RICE FLOUR EASY PIE CRUST

Steps:

• Put flour, baking powder and salt into a bowl.
• Add cold butter pieces and use a fork or pastry knife.
• Mix them into the dry ingredients.
• Add cold butter pieces and use a fork or pastry knife.
• Add the egg and water and stir til sticky.
• Use a piece of waxed paper with rice flour on it to roll dough out on.
• Turn the piece of waxed paper upside down into pie pan.
• Dough will not stick together like a gluten dough.
• Bake at 350 for 25-30 minutes.