Description
For the Crust
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup unsalted butter, cold and cubed
2 large eggs
1 teaspoon vanilla extract
2–3 tablespoons cold water (as needed)
For the Filling
3/4 cup Arborio or short-grain rice
2 cups whole milk
1/2 teaspoon salt
1 1/2 cups ricotta cheese
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup mini chocolate chips (optional)
Directions
Prepare the Crust: In a large bowl, whisk flour, sugar, salt, and baking powder. Cut in butter using a pastry cutter or fingers until the mixture resembles
coarse crumbs.
Add eggs and vanilla, mixing until dough forms. Add cold water, 1 tablespoon at a time, if needed. Wrap in plastic and refrigerate for 30 minutes.
Cook the Rice: In a saucepan, combine rice, milk, and salt. Bring to a simmer over medium heat, stirring occasionally. Cook for about 20 minutes until rice is
tender and milk is mostly absorbed. Let cool completely.
Make the Filling: In a large bowl, mix ricotta, sugar, eggs, vanilla, citrus zest, cinnamon, and nutmeg until smooth. Fold in cooled rice mixture and chocolate
chips if using.
Assemble the Pie: Preheat oven to 350°F (175°C). Roll out chilled dough and press into a greased 9-inch pie pan. Pour the filling into the crust, smoothing the
top.
Bake for 50–55 minutes, or until the center is set and the top is lightly golden.
Let cool completely before serving. Dust with powdered sugar if desired.
Prep Time: 30 minutes, Cooking Time: 55 minutes, Total Time: 1 hour 25 minutes, Kcal: 380 per serving, Servings: 8
Step-by-Step Guide
Step 1: Make the Dough. In a large bowl, thoroughly combine the dry ingredients. Use a pastry cutter or your fingertips to cut the cold, cubed butter into the flour until the mixture looks like coarse sand with a few pea-sized butter pieces remaining. This creates flakiness.
Step 2: Bind & Chill. Add the eggs and vanilla, mixing just until a shaggy dough forms. Only add the cold water if the dough is too dry to come together. Shape into a disk, wrap tightly, and refrigerate. This step is non-negotiable for easy rolling.
Step 3: Cook the Rice Filling Base. Combine rice, milk, and salt in a saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent scorching. Cook until the rice is tender and has absorbed most of the milk, creating a thick, porridge-like consistency. Let it cool to room temperature.
Step 4: Combine Fillings. In a separate bowl, beat the ricotta, sugar, eggs, vanilla, zests, and spices until smooth and homogenous. Gently fold in the completely cooled rice mixture (and chocolate chips) until evenly distributed.
Step 5: Assemble & Bake. On a floured surface, roll the chilled dough to fit a 9-inch pie plate. Transfer, trim, and crimp the edges. Pour in the filling and smooth the top. Bake on the center rack until the filling is set and the crust is golden brown.
Step 6: Cool Completely. This pie must cool at room temperature for several hours to fully set. Rushing this step will result in a runny slice.
Serving Suggestions
This rich pie is delightful on its own, dusted with powdered sugar. For a special touch, serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of raspberry coulis or a side of fresh berries provides a lovely, tart contrast to the sweet, creamy filling.
How-to Summary
Create a flaky, shortbread-like crust by cutting cold butter into flour, binding with eggs, and chilling. Separately, simmer Arborio rice in milk until tender to form the pudding base. Combine cooled rice with a sweetened ricotta, egg, and citrus mixture. Assemble the pie and bake until set. The key to perfect slices is allowing the pie to cool completely before serving.
Frequently Asked Questions
Can I use regular long-grain rice instead of Arborio? Arborio or another short-grain rice is essential. Its high starch content creates the necessary creamy, thick texture for the filling. Long-grain rice will not provide the same consistency.
How do I know when the pie is fully baked? The pie is done when the edges are deeply golden, the top is lightly browned, and the center shows just a slight jiggle (not a liquid wobble) when gently shaken. A knife inserted near the center should come out mostly clean.
Can I make this pie ahead of time? Absolutely. You can prepare the crust and filling (keep separate) up to a day in advance. Assemble and bake the day of serving. The fully baked pie also keeps well, covered, in the refrigerator for 2-3 days.
My crust is too crumbly to roll. What happened? This usually means the dough is too dry. Next time, ensure you’re using large eggs and add the full 3 tablespoons of cold water if needed. For now, you can press the dough directly into the pie plate in an even layer.
Is there a substitute for ricotta cheese? For a traditional texture, ricotta is best. However, full-fat cottage cheese, blended until smooth, can be used in a pinch. Do not use cream cheese, as it is too dense and tangy.
Common Mistakes to Avoid
- Using warm rice: Adding warm rice to the ricotta mixture can cook the eggs prematurely. Always cool the rice completely.
- Overworking the crust dough: Mix just until combined. Overworking develops gluten, leading to a tough crust.
- Skipping the crust chill time: Chilling relaxes the gluten and firms the butter, preventing shrinkage and ensuring flakiness.
- Under-baking: This pie relies on eggs to set. If the center is still very loose, it needs more time, even if the crust is brown (use a pie shield if needed).
- Cutting while warm: Patience is key. Cutting before it’s fully cooled will cause the filling to ooze and not hold its shape.
Conclusion
This Italian Rice Pie is a celebration of texture and flavor, marrying a tender, cookie-like crust with a luxuriously creamy and subtly spiced filling. While it requires attention to steps like chilling the dough and cooling the rice, the process is straightforward and deeply rewarding. By following this guide and avoiding common pitfalls, you’ll create an impressive, traditional dessert that is sure to become a cherished recipe. Its perfect balance of richness and brightness makes it an unforgettable end to any meal.