No Crust Rice Pie

anita moore 1

"This rice pie is a traditional Easter dessert, and it is easy to make because it has no crust."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 408 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 73.9g
  • 24%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 192 mg
  • 8%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate.
  4. Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.



eh. it's allright. it was very easy to make, the taste is good, but nothing special. If you wanted to make a rice pie for easter, this is a good recipe, but I wouldnt go out of my way to make ...

I made this pie with some leftover white rice I got from Chinese take out. It turned out really good! I didn't have vanilla, so i used almond instead, which turned out to be a nice touch. I w...