Italian Easter Rice pie

  • Loriana Shea
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Italian Easter Rice Pie

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Italian Easter Rice Pie, known as Torta di Riso di Pasqua, is a classic Italian dessert traditionally served during the Easter season. This rustic sweet pie combines creamy Arborio rice, ricotta cheese, eggs, and sugar, with a touch of citrus for bright, delicate flavor. Baked in a buttery crust until golden, the filling sets into a rich, creamy, custard-like texture that is lightly sweetened and wonderfully satisfying.

Traditionally prepared on Holy Saturday, Torta di Riso di Pasqua is a wonderful example of Italian cucina povera, using simple pantry staples such as rice, milk, cheese, and eggs to create something special. The pie is often chilled overnight and served on Easter Sunday, either as a simple breakfast alongside coffee or as a sweet ending to the Easter meal.

Make this Italian Easter rice pie recipe manageable.

Italian Easter Rice Pie does take a little more time to prepare than some of my other desserts, but it is well worth the extra effort. You’ll need to prepare the crust, cook the Arborio rice, and make the ricotta filling before assembling the pie. There are a few steps, but each one is simple.

To make things easier, you can prepare the crust and cook the rice a day ahead. When you’re ready to assemble the pie, the filling comes together quickly. I recommend making this pie the day before you plan to serve it so it has plenty of time to cool and set.

This is a traditional Italian Easter dessert that takes a little patience, but there’s nothing complicated about it. Give yourself enough time, follow the steps, and you’ll have a beautiful homemade rice pie to serve for Easter.

If your looking for more Easter Recipes try My rosemary garlic seared lambchops or my delicious spaghetti pie or for a delicious Easter breakfast treat try my easy crepe recipe. 

 

Italian Easter Rice Pie

Italian Easter Rice Pie, or Torta di Riso di Pasqua, is a traditional Italian Easter dessert made with creamy Arborio rice, ricotta cheese, eggs, sugar, and citrus baked in a buttery crust. The filling has a rich, custard-like texture with a delicate sweetness, making this classic Italian pie a beautiful dessert for Easter.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 8
Calories 380 kcal

Ingredients
  

For the pasta frolla ( pastry dough)

  • 3 1/2 cups of flour
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 2 eggs + 2 egg yolks
  • 1/2 stick room temperature butter
  • zest and juice from one lemon

For the Filling

  • 1 cup arborio rice
  • 3 cups milk
  • 1 lemon and 1 piece orange peel
  • 2 Tbsp. butter
  • 2 cups ricotta
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup candied citron or candied lemon peel
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • powder sugar for dusting

Instructions
 

Make The Pasta Frolla (the pastry dough)

  • In a food processer add the flour, sugar, and baking powder. Pulse until well combined.
  • Add the eggs, egg yolks, and butter and pulse until , large moist crumbs start to form (1-2 minutes)
  • Remove dough from the food processer onto a smooth surface. And with your hands knead the dough gently into a smooth ball. Wrap in plastic wrap and refrigerate for at least one hour .

Make the Filling

  • Add the rice, orange peel, vanilla and cinnamon to the milk. Simmer over medium high heat for 30 minutes, stirring often to keep the mixture from sticking to the pan, cook until the rice is cooked and most of the milk as been absorbed. Remove the orange peel. Add the butter to the rice and cook for an additional 5 minutes. Then spread out on a baking tray and let cool.
  • If the ricotta has a lot of liquid in it , drain it in a colander
  • In a large bowl , beat the ricotta with the sugar until light, then add the eggs one at a time beating until well combined after each addition. Then add the orange extract and mix until well combined.
  • Once the rice has cooled completely, add it to the ricotta mixture slowly a few spoons at a time. Mix with a wooden spoon until the rice is fully incorporated into the filling. Set aside
  • Preheat your oven to 350 degrees. Grease a 8 inch springform pan or pie pan.
  • On a lightly floured surface cut the dough in half roll out one half of the dough to about 1/2 inch thick. Transfer to the prepared pan, and cut off any hanging edges. fill with the filling.
  • Roll out the remaining dough to 1/2 inch thickness and cut into 10 about 6 inch long strips, make a lattice pattern with the dough strips.
  • Bake the Pie for 50-60 minutes, or until the edges are golden. Let the pie cool then dust with powder sugar.
Keyword Torta di Riso di Pasqua, Italian Easter

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