Easter Rice Pie
by Jessica S from Peabody, MA
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 holiday dessert! Note: While arborio rice is recommended if you can’t find that a white long grain can be substituted.
Ingredients
- 1 1/3 c cooked rice, cooled/room temp. (recommend: arborio)
- 3/4 c sugar
- 2/3 c ricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
- 4 eggs
- 1 pt half & half
- 1 tsp vanilla
- 1/2 tsp lemon juice, fresh
- 2 dash(es) cinnamon (1 dash in batter, 1 dash on top)
- 1 9-10″ deep dish pie crust (homemade or Pillsbury refrigerated pie crust)
See directions for easter rice pie
Advertisement - Story continues below
Request advertising info. View All.
