This recipe was phenomenal and as close to being from Italy as you can get this side of the Atlantic. My Nonni, who came to the US during WWII, passed away a few years ago after being diagnosed with Alzheimer's. With her went many recipes including her Rice Pie. I found this recipe and last night I gave it a whirl, altering it only by using orange versus lemon and having to cook the rice a second time with whole milk instead of skim.
Using her traditional pie plate, which looks more like a hammered tin bowl with straight sides, this double recipe made one pie. According to the recipe, you leave the pie open faced; her's was covered, so the extra dough was put to use. An hour into cooking, the crust was golden brown and to prevent the burning that many others have complained about, I covered the edge with a paper ring. Out of the oven, the pie smelt "right" and tasted exactly as they remembered. It was creamy and set up perfectly on the first try (my father warned Nonni threw out many of hers due to the center being runny). The crust was a great consistency and paired well with the filling.
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This recipe was phenomenal and as close to being from Italy as you can get this side of the...