Italian Easter Rice Pie (Pastiera di Riso)

Make the pasta frolla dough according to the recipe. Divide the dough. If making a top lattice crust, ensure one dough ball is bigger for the bottom crust—place in the fridge for 30 minutes.

Butter and flour or spray with cooking spray a 9 1/2-inch springform pan or deep pie dish. After the dough has chilled, roll it into a circle about 12 inches wide and transfer it to the prepared baking pan- trim edges if needed. Return dough to the fridge until ready to use.

Combine milk and rice in a large saucepan over medium-high heat. Add salt, orange, and lemon peel. Stir with a wooden spoon or spatula.
Once the milk begins to simmer, reduce heat to low, cover slightly, and occasionally stir until the milk is absorbed about 15-20 minutes. Stir constantly in the last 10 minutes to prevent the milk from scorching and the rice from sticking to the bottom of the pan. The rice should be cooked but still firm (al dente) since it continues to cook in the oven.
Remove lemon peel and orange peel and stir in the vanilla extract. Transfer to a glass bowl, cover with saran wrap, and set aside to cool.
Preheat the oven to 350℉—position the rack to the lower third of the oven.

In a large mixing bowl (or using a stand mixer), with the whisk attachment, beat the eggs until well combined, about 5 minutes. You can also use a handheld mixer.
Add the sugar. Beat for an additional 2 minutes until pale yellow and thick. 

Add ricotta, cinnamon, lemon, and orange zest.

Whisk until well incorporated (about 1-2 minutes).

Add the rice mixture in 3-4 additions with a wooden spoon or spatula, breaking up any clumps of rice.

Mix gently until all combined.

Add filling to the unbaked pastry shell in the prepared baking dish or pie dish. 

Bake the pastiera for 60 minutes or until the edges are golden brown. Let cool and come to room temperature before slicing and serving. Top with powdered sugar if desired. Enjoy.