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.
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.
Jump to:
- Italian Easter Rice Pie Recipe (or Italian Rice Cake)
- Simple Ingredients
- What is Pastiera Di Riso?
- How to Make Italian Easter Rice Pie Recipe (Pastiera di Riso) Step-by-Step Photos
- Variations
- Equipment
- Can I make Italian Rice Pie Ahead of Time?
- Storage
- Top Tips
- FAQs
- Related Italian Easter Recipes
- What to Serve with Italian Easter Rice Pie
- Italian Easter Rice Pie Recipe (Pastiera di Riso)
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 is Pastiera Di Riso?
Easter pie (pastiera) is found all over Italy, but its origins are Neapolitan (from Naples). Tender pasta frolla pastry pie filled with fresh ricotta cheese and rice, sweetened with sugar, and scented with lemon and orange. Like many Italian desserts, it is simple and not too sweet. The rice settles to the bottom, leaving a custard-like layer on top.
Pastiera Napoletana Recipe- many variations of this classic Italian rice pie are made; some use wheatberries or orzo (tiny pasta) instead of rice, but my favorite is the one we make at home with arborio rice.
More ricotta desserts you will love- BEST Authentic Sicilian Cannoli Recipe, and Lemon Ricotta Cookies (Italian Recipe).
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 ½-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.
Storage
Store the Italian Rice Pie in an airtight container in the refrigerator for up to 4 days.
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. You can also make the rice ahead of time and store in the fridge for up to 24 hours.
- Whip the eggs and sugar well. This will create a fluffy texture.
- 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!
FAQs
Here are some common mistakes to avoid when making Pastiera di Riso:
- Not cooking the rice properly: It is essential to cook the rice in the milk until it is soft and has absorbed all the liquid. If the rice is too undercooked, the filling will be hard, and if it is overcooked, it will be too mushy.
- Using low-quality ricotta cheese: The ricotta cheese is the main ingredient in the filling and should be of good quality. It is best to use fresh, whole-milk ricotta cheese that is not too watery.
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.
Print
Italian Easter Rice Pie Recipe (Pastiera di Riso)
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
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 ½ cups ricotta cheese, drained
- 4 eggs at room temperature
- ¾ cup granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon orange zest
- ½ teaspoon fresh ground cinnamon
- Prepared cooked rice (above)
Instructions
Pasta Frolla Pastry Dough- click here for recipe (optional)
- 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.
-
Butter and flour or spray with cooking spray a 9 ½-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.
-
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.
Rice
-
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.
Filling
-
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.
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!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Keywords: springform pan, Italian Rice Pie, Easter rice pie, ricotta, rice, Italian dessert
Chelsey says
I followed this recipe to a tee, but my rice ratio seemed a bit much for the filling. There wasn’t really any creamy custard, and the rice was throughout the pie instead of just on the bottom like mentioned above, so I’m not quite sure what I did wrong.
Elena says
The rice is supposed to be throughout the pie. Maybe it was the size of the pan, or it cooked too long?
Erin DeMelo says
This recipe was phenomenal! I’m so glad I follow you. I’m Italian and my family is very picky. Your recipes are top notch.
★★★★★
Elena says
That is an amazing compliment! Thank you. I am happy to bring you many more delicious recipes.
Angela says
Hi! I made this after years of not having one in our Easter table. But why was it dry? What did I do wrong…. Also my mom if I can recall used to use a lot more eggs. Is there another variation of this?
★★★★★
Elena says
Hi Angela, I haven't heard any feedback that it is dry. I wonder if maybe the rice was overcooked? Maybe the pie itself was in the oven too long? It is worth trying again to see! Enjoy!
Julianna says
This recipe was delicious and easy to follow. I actually got my hands on a jar of grano cotto and Elena was kind enough to respond with how to alter the recipe using these ingredients.
I did one teaspoon each of lemons and orange zests for a milder flavour to appease my kids and it was a huge hit with my family!
Thank you Elena!
★★★★★
Elena says
Happy you loved the recipe with the grano cotto!
Jamie says
How long do you bake if you are not using a crust?
Elena says
About the same time.
Josie PRESTIA says
love this recipe!!
I made it without the crust and added a splash of Strega just like my mumma used to do 👌
★★★★★
Elena says
I love your addition of the Strega. Yummm!!
Raphael says
2nd time made and it was perfect. superb recipe and even better instructions. Adding orange water is a great tip….it’s the small details here that make this site the best.
★★★★★
Elena says
Thank you so much, Raphael, I try to pay attention to detail and think of all the variations and questions that anyone making the recipe might have. I appreciate you!
Rosie says
Hi Elena!! I just made it and the smell is amazing!!! Just a quick question my pasta frolla was hard to handle it was cracking and broke apart I'm not sure what I did wrong..I followed the recipe exact...this keeps happening to me when using this type of dough...please help...can't wait to eat it!!!! Thank yoh
Elena says
Hi Rosie! Do you weigh your flour? I find that it makes a big difference. Also, flour brands and hydration differ widely. Go by feel. Adding a tablespoon of ice water is okay to make the consistency a little easier and more solid. The dough is a little crumbly, but it should not completely fall apart. I hope that helps!
Rosie says
Thank you!!! Yes I did weigh it..I'm wondering if my scale might be off..I'll try the ice water great idea..I used king arthur flour.
★★★★★
Elena says
Sounds great! I hope it turns out amazing for. you.
Ann says
Hi Rosie I was having trouble with crust breaking also. Then I took 2 pieces of wax paper and put the dough in between. It rolled out great. I took the top piece off put my pie dish on top and flipped it over. I did have a few small cracks but it was east to fix. Hope this helps.
Allison Micciche says
Can this be made ahead and frozen?
Elena says
For best results, it is best fresh. You can make the dough and rice ahead of time then bake a couple of days before you need it-- stored in the fridge and well covered with plastic wrap.
JD says
Perfect amount of sweetness and amazing texture. Love the cinnamon, vanilla, orange, and lemon undertones. A delicious recipe!
★★★★★
Elena says
The best pastiera di riso you will ever taste!!
★★★★★
Dawn Wild says
This is the absolute Best Italian recipes for anyone looking for Authentic Italian cuisine and deliciously amazing desserts!!! 👏 😋
★★★★★
Elena says
Thank you! It is a delicious recipe with many memories attached.