Recipe by Michele O'Sullivan
"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."
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2 1/2 cups
uncooked white rice
1 (15 ounce) container
1 1/2 cups
grated lemon zest
The pie was excellent, but the crust burned. Why?
I first want to say that there is no way this recipe takes 30 minutes to prepare...more like 3 hours!! It is still in the oven; it's only been in the oven for an hour and the crust has already burned. Perhaps the people who have had great success with this recipe know what to do so that their crust is not burning and hopefully can share with the rest of us I had to take them out and try and wrap foil aroung the crust to pretect it but that is no easy task when something has already been baking for an hour. I guess protect it from the get-go?I also want to note that once the milk goes in with the rice it takes at least 30 minutes if not a bit more for it to thicken enough for use. I hope it tastes better than it looks right now.
My husband and I fell in love with an store bought Italian Rice pie when we lived in NJ. I found this recipe and decided to surprise my husband with it for Easter. It was a hit! I didn't make the pie crust this time, but will defintely give it a try. While the recipe turned out great, I would like to suggest that a time frame be put in Step 2. The recipe reads "until mixture thickens." Not having cooked a recipe like this before, I had no idea how long to cook it. A time frame would have been helpful, as a guide at least. But this is a new family favorite, sure to grace our table time and again.
I made this recipe and I had the smae issues with the crust burning. I bought a "pie kit" and used the rim protectors included in the box. But I think it is because of the amount of sugar in the crust as well as the filling having to bake so long. Maybe a cup less of milk.
Absolutely delicious. I LOVED it. I did add a 1/4 cup more rice to the recipe because I love it in puddings and pies. This pie is just the perfect amount of sweet and I love the smooth, creamy consitency of the ricotta cheese. THis is an inexpensive recipe to make and very easy. I will make this often. yum!
My mom used to bake this every year for Easter. She passed away 25 years ago, and when me and my husband made this Italian Rice Pie the other day, the whole house had that wonderful smell of my mom baking. Unfortunately, Mom wrote her recipes in Italian and I could never get it right... until now. Thanks! BTW, loved the pie and it's even tastier the next day!
I have not finished this recipe yet. The prep time lists 30 minutes. I have been preparing this for over an hour. The rice is still not thickened. If I had known, it would not have been a choice for me. Back to my old Italian Rice Cake. I am sure it will taste great, as I have been cooking for a very long time--but too much time in the kitchen. I will probably use the crust recipe though. Very easy to make.
Great pie - love that it makes two at once! One question - the ingredients list for the crust calls for 1/4 cup sugar, but the directions refer to 1/2 cup. I found the 1/4 cup to be fine, but just wanted to check and ask which is correct?
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Rice Pie II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 323
** Calories from Fat: 83
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