Cucina by Elena › Recipe Index › Italian Dessert Recipes › Italian Pastry and Pies

Italian Easter Rice Pie Recipe (Pastiera di Riso)

By Elena

Mar 24, 2023, Updated Mar 28, 2024

Jump to Recipe

Traditionally served in Italy during the Easter holiday, this fragrant Italian Easter Rice Pie (Pastiera di Riso) is sensational. The sweet pie is filled with creamy rice, ricotta, orange, and lemon zest, and a touch of cinnamon. It is rustic and simply delicious!

This makes a showstopping and rustic Easter Sunday dessert! Buona Pasqua. You might also love this rice recipe, Insalata Di Riso.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Italian Easter Rice Pie Recipe (or Italian Rice Cake)

For this traditional Italian Easter Pie Recipe, we simmer arborio rice in milk, vanilla, lemon, and orange zest. The cooked rice is cooled, combined with fresh ricotta cheese, and baked perfectly in a round springform pan.

The shortcrust pastry is optional but traditional. Your house will smell amazing! You will love our family recipe for Rice Ricotta Easter Pie. Enjoy during Easter time or any special occasion.

In Italy, the Monday after Easter is called Pasquetta, Little Easter, almost as big as Easter Sunday. It is a day for Italians to relax and enjoy the day with family. A beautiful pastiera is often brought to family and friends on Monday morning or for lunch.

Try our Rice Pudding Recipe (Risalamande) if you like rice desserts. More popular Easter desserts- Best Italian Ricotta Pie Recipe (Easter) and Italian Sweet Braided Easter Bread Recipe.

Simple Ingredients

1 recipe for Pasta Frolla Pastry Dough (shortcrust pastry pie crust) you can make this recipe without the short pastry crust. Bake the creamy filling in a greased springform pan for the crustless version.

Rice

• Whole milk

• Arborio rice or medium-grain white rice

• Pinch salt

• Vanilla extract 

• Lemon peel (in large chunks; do not get the white part of the peel)

• Orange peel (in large chunks, do not get the white part of the peel)

Filling

• Ricotta cheese drained

• Eggs at room temperature 

• Granulated sugar 

• Lemon zest

• Orange zest

• Fresh ground cinnamon 

• Prepared cooked rice (above)

See the recipe card for quantities.

What Rice to use for Italian Easter Rice Pie?

While arborio rice is recommended (and my favorite for this recipe)- you can use a white medium-grain or even long-grain rice variety.

How to Make Italian Easter Rice Pie Recipe (Pastiera di Riso) Step-by-Step Photos

To start the Italian Easter Rice Pie, make the Pasta Frolla Pastry Dough- click here for recipe (optional). You can also make the pie without the crust.

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.

Make the filling for the Pastiera di Riso

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. 

Variations

• No Crust- you can make this recipe without the short pastry crust. Bake the creamy filling in a greased springform pan. This is a great time-saving option.
• Orange Flower Water- add a teaspoon to the rice during the last few minutes of cooking for extra flavor.

Equipment

• Springform pan
• 2-quart saucepan or heavy-bottomed pan
• Rolling pin

Can I make Italian Rice Pie Ahead of Time?

Yes! You can make Italian Rice Pie ahead of time. It is delicious to serve the next day.

To make pastiera di riso in advance, bring it to room temperature, cover it well with plastic wrap, and refrigerate it for up to 3 days.

When ready to serve, bring it to room temperature by taking it out of the refrigerator one hour or two before serving. Dust with powdered sugar and serve.

Make your shortcrust pastry dough ahead of time (if using a crust). This saves time and splits up the baking process. You can also make the rice ahead of time and store it in the fridge for up to 24 hours.

Another Easter pie that you will love- Easter Pie Recipe!

Storage

Store the Italian Rice Pie in an airtight container in the refrigerator for up to 4 days.

FAQs

Related Italian Easter Recipes

Looking for other recipes like this? Try these:

What to Serve with Italian Easter Rice Pie

These are my favorite dishes to serve with Italian Rice Pie:

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

Italian Easter Rice Pie Recipe (Pastiera di Riso)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Print Recipe

Save Recipe Recipe Saved

Traditionally served in Italy during the Easter holiday, this fragrant Italian Easter Rice Pie (Pastiera di Riso) is sensational. The sweet pie is filled with creamy rice, ricotta, orange, and lemon zest, and a touch of cinnamon. It is rustic and simply delicious!

• Total Time: 90 minutes
• Yield: 12 servings 1x

Ingredients

Units USM Scale 1x2x3x

1 recipe for Pasta Frolla Pastry Dough (optional- you can make without crust)

Rice

• 2 cups whole milk
• 1 cup arborio rice or medium grain white rice
• pinch salt
• 1 teaspoon vanilla extract
• 2 strips of lemon peel (in large pieces; do not get the white part of the peel)
• 2 strips of orange peel (in large pieces; do not get the white part of the peel)

Filling

• 1 1/2 cups ricotta cheese, drained
• 4 eggs at room temperature
• 3/4 cup granulated sugar
• 2 teaspoons lemon zest
• 1 teaspoon orange zest
• 1/2 teaspoon fresh ground cinnamon
• Prepared cooked rice (above)

Cook Mode Prevent your screen from going dark

Instructions

Pasta Frolla Pastry Dough- click here for recipe (optional)

1. Make the pasta frolla dough according to the recipe. Divide the dough. If making a lattice top crust, ensure one dough ball is bigger for the bottom crust—place in the fridge for 30 minutes.
2. 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.
3. To top the pie with a lattice, roll out the crust using plenty of flour on both sides and the rolling pin and cut it into strips—place strips on a baking sheet or dish, cover with plastic wrap, and chill until ready to use.

Note: After the dough is in the baking dish, you can freeze it with the crust for an hour or so or place it in the fridge for at least an hour or overnight. This helps prevent the dough from shrinking while baking. 

Rice

1. 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.
2. 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.  
3. 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.
4. Preheat the oven to 350℉—position the rack to the lower third of the oven.

Filling

1. 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.
2. Add the sugar. Beat for an additional 2 minutes until pale yellow and thick. 
3. Add ricotta, cinnamon, lemon, and orange zest. Whisk until well incorporated (about 1-2 minutes).
4. 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.
5. Add filling to the unbaked pastry shell in the prepared baking dish or pie dish. 
6. 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. 

Notes

Top Tips

Use room-temperature eggs, milk, and ricotta cheese. Take out up to one hour before baking.

Make your shortcrust pastry dough ahead of time (if using a crust). This saves time and splits up the baking process.

Drain the ricotta of excess water. If the batter is too wet, it will take forever for the cake to set while baking. 

Let it rest and cool before cutting! This is like cheesecake. You want it to be set before cutting. It is worth the wait!

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Sweet
• Method: Italian
• Cuisine: Italian