Italian Rice Pie For Easter

This traditional Italian Easter rice pie, filled with creamy rice, ricotta, orange and lemon, is phenomenal. GET THE RECIPE

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Ingredients

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Make the dough and divide them. Then, store them in the fridge for 30 minutes. When ready, spray the springform pan or pie dish.

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Then, roll the chilled dough into a circle and transfer it to the baking pan. Trim the edges and return them to the fridge until ready to use.

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Beat the eggs until well combined and add the sugar. Beat them again then, Add ricotta, cinnamon, lemon, and orange zest.

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Mix and whisk the ingredients until well incorporated, and add the rice. Use a spatula to break up clumps of rice and mix until combined.

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Pour the filling into the unbaked pastry shell and bake until the edges are golden brown. Let it cool before slicing.

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Italian Rice Pie For Easter

www.cucinabyelena.com

Ingredients

Make the dough and divide them. Then, store them in the fridge for 30 minutes. When ready, spray the springform pan or pie dish.

Step 1

Then, roll the chilled dough into a circle and transfer it to the baking pan. Trim the edges and return them to the fridge until ready to use.

Step 2

Beat the eggs until well combined and add the sugar. Beat them again then, Add ricotta, cinnamon, lemon, and orange zest.

Step 3

Mix and whisk the ingredients until well incorporated, and add the rice. Use a spatula to break up clumps of rice and mix until combined.

Step 4

Pour the filling into the unbaked pastry shell and bake until the edges are golden brown. Let it cool before slicing.

Step 5

Italian Rice Pie Tips:

Use room-temperature eggs

Make your short crust pastry dough ahead

Whip the eggs and sugar well

Featured Product

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Ciao!! I'm Elena

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