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Italian Rice Pie I

Italian Rice Pie I

"This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!"
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servings 646 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 326 mg
  • 109%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
  2. Pour into a 9 x 13 inch buttered pan.
  3. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

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Read all reviews 41
  1. 47 Ratings

Most helpful positive review

Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wo...

Most helpful critical review

I will not most likely make this recipe again I did not care for it at all. I thought the pie was not sweet and took nearly 2 hour to cook. If I would try to make this again I would need to...

Most helpful
Most positive
Least positive

Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wo...

Excellent dish. Pineapple could be replaced with your choice of fruit, dates, raisins, etc.

Absolutely sensational!!! This is truly addicting. Had to find use for alot of leftover ricotta and so glad I found this. Talk about comfort food. My whole family loved it. Cooked it a bit longe...

No Pineapple!! to make it the way it is meant to be made it is with Lemon zest and orange zest. candied fruit if you like. I found if you use just the orange zest with a concentrated mango, oran...

It took me much longer to bake this than what the original recipe stated, but it was DELICIOUS and my family raved about it. One even asked for the recipe.

Made this recipe last Easter and the whole family loved it. Excellent! just like what grandma used to make.

This was very delicious... I finally made it. It reminded me of an Italian wheat pie my grandmother made every Easter. Brought back nice memories... thank you!

This is a GREAT recipe, one of the best rice pies I've ever had. I have been using this same one for the past 3 Easters and everyone always loves it. Thanks!

I made this for easter and it came out really well! Almost as good as the one my grandmother used to make. I forgot to drain the pineapple so mine came out really moist, but i think i will make ...

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