Rice Pudding Ricotta Pie Recipes

AUTHENTIC ITALIAN RICOTTA PIE

Steps:

• Preheat oven to 325°.
• Stir together ricotta and 6 eggs until smooth.
• Stir in sugar, vanilla, heavy cream, milk and cinnamon.
• Set aside filling.
• In medium mixing bowl, combine flour, baking powder and sugar.
• Cut in butter with pastry blender until chunks resemble coarse crumbs.
• Mix in lightly beaten eggs and vanilla extract just until incorporated.
• Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
• Roll out dough to fit into 2 greased pie plates.
• (Not too thick though, because this dough will expand due to the baking powder and eggs.)
• The dough is crumbly so I don't suggest fluting the edges.
• Pour the ricotta filling evenly into both pie pans.
• Shield edges of crust all the way around with foil and place pies in the oven.
• Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
• Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
• Cool completely, then refrigerate before serving.
• Optional: garnish with whipped cream and lemon zest if desired.

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).

RICE PUDDING WITH RICOTTA AND FRESH FRUIT

Steps:

• In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
• Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
• Burt Wolf * Eating Well.

AUTHENTIC ITALIAN RICE PUDDING

Steps:

• Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
• Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
• Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

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.

EASIEST RICE PUDDING

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.