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.
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.
EASTER PIE
Giada's Italian rice pie is the perfect dessert for your Easter celebration or any time of year.
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
- Preheat the oven to 375 degrees F.
- Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
- Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
ITALIAN RICE PIE
This recipe has a history. When I was young, tradition was that all the foods to be served on Easter Sunday were prepared in advance. On the day before Easter, the food would be layed out on the table so the local parish priest could come and bless the food. This recipe is a tradition on Easter Sunday. It is from Naples, Italy!
Provided by quotFoodThe Way To
Categories Pie
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs in very large bowl.
- Add sugar and mix well.
- Stir in cheese and vanilla until smooth and creamy.
- Add heavy cream and stir.
- Fold in cooled, cooked rice and then drained pineapple.
- Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
- Bake@325* oven for 1 hour.
- Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
- Refrigerate after throughly cooled.
Nutrition Facts : Calories 519.8, Fat 28.2, SaturatedFat 16.6, Cholesterol 232.5, Sodium 133.2, Carbohydrate 52.4, Fiber 0.8, Sugar 35.3, Protein 15.4
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
More about "italian rice pie i recipes"
ITALIAN RICE PIE (PASTIERA DI RISO) - FEELING FOODISH
From feelingfoodish.com
5/5 (6)Total Time 1 hr 30 minsCategory DessertCalories 377 per serving
- 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
- 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!!
- Use the prepared pie shell from earlier step and price the dough several times all over with a fork
ITALIAN RICE CASSEROLE (ARANCINI CASSEROLE) - THE …
From themediterraneandish.com
TORTA DI RISO: THE ITALIAN RIVIERA SAVORY RICE PIE
From asmallkitcheningenoa.com
EASTER RICE PIE (PASTIERA DI RISO) - PINA BRESCIANI
From pinabresciani.com
ITALIAN EASTER RICE PIE PASTIERA DI RISO
From whatscookinitalianstylecuisine.com
ITALIAN RICE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (9)Total Time 2 hrsServings 12Calories 262 per serving
- 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).
- Fold in the cooked rice., Spoon the rice filling into the crust., Bake the pie in a preheated 350°F oven for about 55 minutes, until it's set in the center., Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired.
ITALIAN RICE PIE - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)Total Time 2 hrs 30 minsCategory DessertCalories 676 per serving
MOM'S SICILIAN RICOTTA PIE - MANGIA BEDDA
From mangiabedda.com
PASTIERA DI RISO – ITALIAN RICE PIE | ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
RICE PIE NO RICOTTA - RECIPES - COOKS.COM
From cooks.com
ITALIAN RICOTTA CHEESECAKE WITH PINEAPPLE - FEELING FOODISH
From feelingfoodish.com
NEAPOLITAN RICOTTA AND RICE PIE / PASTIERA | CIAO ITALIA
From ciaoitalia.com
ITALIAN RICE AND RICOTTA PIE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
ARANCINI RECIPE (ITALIAN FRIED RISOTTO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
ITALIAN EASTER RICE PIE RECIPE (PASTIERA DI RISO) - CUCINABYELENA
From cucinabyelena.com
ITALIAN PASTIERA DI GRANO | ASDA GOOD LIVING
From asda.com
PASTIERA DI RISO (RICE PIE) | ITALIAN RECIPES DESSERT, DESSERTS, EASTER ...
From pinterest.com
BEST RICE PIE RECIPE - HOW TO MAKE TORTA DI RISO - FOOD52
From food52.com
RECIPES – SHAPE RECLAIMED
From shapereclaimed.com
PASTIERA DI RISO (ITALIAN EASTER RICE PIE) - COOKIST.COM
From cookist.com
GRANDMA KATHERINE'S ITALIAN EASTER RICE PIE - GROSSYPELOSI
From danpelosi.com
RHODE ISLAND'S CLASSIC EASTER DISHES: RICE PIE AND ITALIAN EGG BISCUIT
From providencejournal.com
RICE RICOTTA EASTER PIE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ITALIAN EASTER PIE RECIPE - TASTING TABLE
From tastingtable.com
EASY NO CRUST EASTER PASTIERA - MANGIA BEDDA
From mangiabedda.com
MR. FOOD: ITALIAN EASTER PIE | FOOD & RECIPES | CHANNEL3000.COM
From channel3000.com
You'll also love