Italian Rice Pie Ii Recipe

Name: Italian Rice Pie Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup butter; 1/2 cup white sugar; 3 eggs; 1/2 teaspoon vanilla extract; Filling; 1 cup water; 1/2 cup uncooked white rice; 1 quart milk; 1 (15 ounce) container ricotta cheese; 1 1/2 cups white sugar; 1 tablespoon lemon juice; 1 tablespoon grated lemon zest; 6 eggs

Servings: persons

Crust
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
Filling
1 cup water
1/2 cup uncooked white rice
1 quart milk
1 (15 ounce) container ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice
1 tablespoon grated lemon zest
6 eggs

1
Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed.
2
Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.
3
Preheat oven to 325 degrees F (165 degrees C).
4
Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
5
Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.

1233

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 cup butter, and more.

Yes, Italian Rice Pie Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Rice Pie Ii

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