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Reviewed: Mar. 24, 2008

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.

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what's cooking?


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Reviewed: Mar. 23, 2008

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.

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kimmy701


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Reviewed: Feb. 13, 2008

Well, it's finally in the oven. It looks a little thin despite following the recipe, hopefully it does thicken. I was very confused by the sugar and the eggs - because I didn't see the 3 eggs listed, both the crust and the filling ended up with 6 eggs each! I didn't want to guess after I'd already done the crust so I added 6 eggs to the filling too. I'm just hoping this cooks up right after all the work I put into it.

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kaoldt


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Reviewed: Aug. 29, 2007

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?

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FDAVIS


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Reviewed: Apr. 8, 2007

This pie was delicious! I had some trouble with the dough since it was my first time. I will definately make this a new Easter tradition.

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fozziesmom

	Cooking Level: Intermediate Home Town: Astoria, New York, USA Living In: Valley Cottage, New York, USA
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Reviewed: Jan. 5, 2007

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!

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princess2u

	Cooking Level: Intermediate Home Town: New York, New York, USA Living In: Midlothian, Virginia, USA
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Reviewed: Nov. 21, 2005

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!

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Kimberly Strain

	Cooking Level: Expert Home Town: Sitka, Alaska, USA Living In: Anchorage, Alaska, USA
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Reviewed: May 30, 2005

I have been looking for this simple rice pie recipe for years. It is delicious. I didn't have the grated lemon zest but it turned out exactly the way I remember by grandmother's did. Thank you for posting this.

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ATWELLT


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Reviewed: Apr. 24, 2003

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.

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ZBALES

	Cooking Level: Intermediate
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Reviewed: Apr. 18, 2003

The pie was excellent, but the crust burned. Why?

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Reviewer:

LADYCAM10


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