Golden Rice Pie Recipes

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.

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.

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.

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.

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.

Steps:

• In saucepan saute onion, mushrooms,.
• zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
• Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
• Bake uncovered at 180dg until set, approx 25 to 35 minutes.
• Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.

Steps:

• Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
• Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
• Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
• Line deep nine-inch pie plate with pastry.
• Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
• Pour in cooled filling.
• Add top crust and seal edges.
• Make several steam vents with a knife in the top pastry.
• Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
• Preheat oven to 425 degrees Fahrenheit.
• Bake pie 40 to 50 minutes until nicely browned.