Italian Rice Pie I Recipes

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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



Italian Rice Pie image

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

9 eggs
1 1/2 cups sugar
2 lbs ricotta cheese
1 teaspoon vanilla
1 pint heavy whipping cream
1 cup cooked non-instant rice, cooled
1 (29 ounce) can crushed pineapple (drained)

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



Italian Rice Pie I image

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

9 eggs
1 ½ cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15 ounce) can crushed pineapple, drained

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



Easter Pie image

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.

3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

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



Italian Rice Pie (Pastiera di Riso) image

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.

For pastry dough:
3 1/4 cups all-purpose flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
3 large eggs, lightly beaten
For filling:
3/4 cup Arborio rice
4 cups water
5 large egg yolks, divided
2/3 cup sugar
1 1/2 tablespoons cornstarch
1/4 cup all-purpose flour
2 cups whole milk
3 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 pound ricotta (preferably fresh or homemade ; 2 cups)
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons grated lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
Accompaniment:
Strawberries in Sambuca

ITALIAN EASTER RICE PIE

***PLEASE NOTE I HAVE CORRECTED THE NUMBER OF PIES WHICH THIS RECIPE MAKES, FROM 2 TO 4... THANK YOU TO THE REVIEWERS FOR BRININGT HIS TO MY ATTENTION****Compilation of other recipes I've tried in the never ending quest to duplicate another one of my grandmother's recipes. Many make this with lemon zest/juice or candied citron. We always served this on Easter, it's not too sweet, and not too heavy either> Just right after a big Easter Dinner.

Provided by CHRISSYG

Categories     Dessert

Time 1h

Yield 4 pies, 32 serving(s)

Number Of Ingredients 8



Italian Easter Rice Pie image

Steps:

  • Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
  • In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice).
  • Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
  • Bake about 45 minutes or until filling is set in the middle (no longer giggling).
  • Allow to cool completely before serving, this actually tastes best when refrigerated overnight.

4 prepared pie crusts
12 eggs
3 cups cooked white rice
3 lbs ricotta cheese
3 cups white sugar
3 tablespoons orange zest
1/4 cup orange juice
1 teaspoon ground cinnamon (divided)

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



Italian Rice Pie II image

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

2 ½ cups all-purpose flour
1 tablespoon baking powder
¼ cup butter
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
1 cup water
½ cup uncooked white rice
1 quart milk
1 (15 ounce) container ricotta cheese
1 ½ cups white sugar
1 tablespoon lemon juice
1 tablespoon grated lemon zest
6 eggs

PINEAPPLE RICOTTA PIE- ITALIAN STYLE

This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!

Provided by ItalianMomof2

Categories     Dessert

Time 1h10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11



Pineapple Ricotta Pie- Italian Style image

Steps:

  • Preheat oven to 425°F.
  • In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
  • In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
  • Pour into pie shell.
  • Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
  • Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
  • Mix remaining egg and milk in small bowl.
  • Brush egg/milk mixture over top of pie.
  • Bake in 425°F oven for 15 minutes.
  • After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
  • Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
  • Enjoy!

1 (20 ounce) can crushed pineapple
2 tablespoons cornstarch
1/2 cup sugar
1 cup ricotta cheese
3 ounces cream cheese
1 egg
1 tablespoon rum (optional)
1/4 cup sugar
2 pie crusts, unbaked
1 egg
1 tablespoon milk

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 Allrecipes Member

Categories     Italian Recipes

Yield 8

Number Of Ingredients 7



Italian Rice Pie I image

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

9 eggs
1 ½ cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15 ounce) can crushed pineapple, drained

SPINACH AND RICE PIE

Found this in the Oct. 2005 issue of Family Circle. I think it sounds wonderful! I can't wait to make it. (don't let the # of steps discourage you - it really isn't difficult or very time consuming)

Provided by jovigirl

Categories     White Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11



Spinach and Rice Pie image

Steps:

  • In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
  • Let cool slightly.
  • In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
  • With your hands, gently squeeze all water out of the spinach.
  • Add spinach, rice and lemon to egg mixture, stirring to combine well.
  • Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
  • Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
  • Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
  • Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
  • Scrape spinach filling into pie plate, smoothing the top.
  • Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
  • Repeat with a second sheet.
  • Gentliy lift the overhanging phyllo over the top to encase the pie.
  • Lightly brush the top with any remaining butter.
  • Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.

Nutrition Facts : Calories 363.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 192, Sodium 803.5, Carbohydrate 27.7, Fiber 3.9, Sugar 2.3, Protein 15.9

3 scallions, thinly sliced
6 tablespoons unsalted butter
4 eggs
4 ounces feta cheese, crumbled
1/2 cup cottage cheese
1 1/2 teaspoons dried dill
3/4 teaspoon salt
2 (10 ounce) packages frozen spinach, thawed
8 ounces cooked rice, cooled
1 tablespoon lemon juice
4 ounces phyllo dough (about 10 sheets)

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 Allrecipes Member

Categories     Italian Recipes

Yield 8

Number Of Ingredients 7



Italian Rice Pie I image

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

9 eggs
1 ½ cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15 ounce) can crushed pineapple, drained

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FRINKFOOD - ITALIAN RICE PIE I
1 cup: cooked white rice 1 (15 ounce) can: crushed pineapple, drained Directions. 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 ...
From frinkfood.com


ITALIAN RICE PIE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Italian Rice Pie Recipe are provided here for you to discover and enjoy. Healthy Menu. 50 Healthy Delicious Vegetarian Recipes Healthy Butterscotch Cookies Healthy Banana Bread Recipes ...
From recipeshappy.com


ITALIAN RICE PIE I - PINTEREST
Italian Rice Pie~ This traditional Easter dessert is made with lots of eggs, heavy cream, ricotta, rice and crushed pineapple. This lovely filling is poured into a large 9x13-inch pan, baked and served chilled. Find this Pin and more on Holidays ~ Easter & Spring by Cosette Marie.
From pinterest.com


ITALIAN RICE PIE I | RECIPESTY
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.
From recipesty.com


ITALIAN RICE PIE RECIPE, HOW TO MAKE ITALIAN RICE PIE RECIPE - VAYA.IN
Preheat the oven to 350 degree F with the rack in the middle. Generously add melted butter in a baking pan. Roll out the dough onto the baking sheet. Pour the prepared filling over the dough. Repeat the process. Then brush the pastry with the beaten egg. Bake the pie until the pastry is golden and perfectly set.
From vaya.in


ITALIAN RICE PIE I - REVIEW BY DEANIE13 - ALLRECIPES.COM
I really liked this since it reminded me so much of my Italian dinners as a child -- however, my children did not like it at all. I think the texture bothered them. My son spit it out. So I cut it up into squares and took some to the school where I teach and put some on the table in the lounge where we all bring goodies. No one said they liked it and I saw two pieces in the trash. …
From allrecipes.com


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