Italian Easter Rice Pie Pastiera di Riso

There are several versions of Italian Easter Rice Pie Pastiera di Riso all over the world and made similar in flavor we have just a few different ingredients added and happen to just love this version.

Our recipe for this rice pie is very similar to the taste of an Easter classic dessert called pastiera Napoletana, but with arborio rice instead of wheat added to it.

Easter wheat or rice pies are usually found all over Italy and served at Easter but we love it any time of the year and it's super easy to make this recipe.

The rice and ricotta are perfectly blended with flavors of orange and cinnamon and delicious addition to any Easter dessert table.

The filling is rich and sweet and a nice addition along with other desserts we make like our 

Italian Easter Cassata, which is a custard-filled pastry with ricotta, chocolate, and cherries added.

Even though this classic is found traditionally at Easter time, we make this pie all through the year.

If you've never had the pleasure to taste a piece of an Italian Rice Pie, this easy version will be a nice place to start and super easy to make.

Scroll down to the end of this post for our printable recipe.

A Little History of Our Italian Easter Rice Pie

If you are looking for the Italian Easter Grain Pie (or Pastiera Napoletana version) this isn't that dessert of the Neapolitan tradition, which that one is made with wheat berries, shortcrust pastry, wheat, ricotta, eggs, and with an intense aroma of orange blossom..


I love changing this up and adding different ingredients to make a different pie every time and the version of rice pie is different in many parts of Italy.


Our version was a nice combination of my mom's and grandma who originated from Rome, Italy, and my mom from Bari, together with the flavors they were accustomed to creating and melded into one delicious rice pie.


If you're a big fan of old-fashioned Italian desserts, you may also like to try Grandma's Recipe for Rice Pudding or her Baked Custard Recipe for dessert.

Tips

1. Don't freeze this pie the rice changes dramatically when frozen, it’s best to enjoy this dessert fresh and not freeze it.
2. This pie can be stored for up to 3 days in the refrigerator so it's ok to make it ahead of time for the holiday
3. Use a deep-dish pie plate or springform pan ( 9 inch oil sprayed for best results)
4. The rice may still be a little uncooked after boiling it will finish cooking while it bakes so no worries
5. While boiling the rice it's important to stir the rice mixture often to avoid burning 
6. For a different citrus flavor use all lemon if you prefer over the orange flavor
7. Arborio rice should never rinse the rice needs that coating of starch  intact
8. If you want a double crust you will need to double the pastry recipe
9. When making the top crust you can use cookie cutters to make a fun pattern with bunnies or another Easter cookie cutter
10. Garnish with powdered sugar or whipped cream when serving is optional

Ingredients You Will Need(for exact measurements use the printable recipe card below)

• butter
• sugar 
• pure vanilla
• baking powder
• baking soda
• honey
• lemon zest
• cold water 
• flour
• arborio rice or long-grain rice
• whole milk
• vanilla extract
• whole milk ricotta cheese
• freshly squeezed orange juice
• orange zest
• sugar
• vanilla extract
• ground cinnamon
• eggs are beaten slightly

More Recipes To Try

Easter Recipes

Cassata Cheesecake

Cannoli Pie

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Italian Rice Pies

Again the version of pie you're Region of Italy makes, is a total preference and if you're looking for a wheat berry style, this isn't the right recipe.


If you're looking for an easy version with similar flavors, you're in the right spot or you may want to try another Easter Dessert we make.


Our family has adapted many recipes over the years to be affordable and use easily found ingredients.


Let us know how you like this recipe in the comments we hope you like mom's version.

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Italian

Yield: 14

Author: Claudia Lamascolo

Ricotta Easter Rice Pie

This is an Italian rice pie tradition all over Italy and on a dessert table at Easter. Baked filled with sweet ricotta cheese , rice or wheat custard.

Prep time: 25 MinCook time: 55 MinTotal time: 1 H & 20 M

Ingredients

• Pastry Dough:
• Note: for thicker crust double the recipe
• 1 cup butter
• 1 cup sugar
• 1/2 teaspoon pure vanilla
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon honey
• 1 teaspoon lemon zest
• 1/4 cup cold water
• 2 cups all-purpose flour
• Cooking the rice:
• 1 cup arborio rice, or long-grain rice
• 2 cups whole milk
• 2 teaspoons vanilla extract
• Filling:
• 1 16 ounces container of whole milk ricotta cheese
• 3 tablespoons freshly squeezed orange juice
• 2 teaspoons of orange zest
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoon ground cinnamon
• 3 large eggs beaten slightly
• Garnish:1 beaten egg with water brushed on the top of the pastry while baking for a nice sheen

Instructions

1. Pastry:
2. Cream the butter and sugar and add the vanilla, zest, honey, water flour, baking powder, and baking soda.
3. Combine to form a dough and refrigerate for 20 minutes wrapped in plastic.
4. Rice Directions:
5. Place the rice and milk in a saucepan.
6. Add the vanilla and bring to a boil.
7. Lower the heat and simmer for at least 10 minutes or more until the milk is absorbed.
8. Filling:
9. Using a clean large bowl, beat the eggs into the ricotta cheese then add the orange juice, zest, and sugar until smooth.
10. Stir in the vanilla and cinnamon.
11. Fold in the rice.
12. Set this mixture aside.
13. Preheat the oven to 375 degrees.
14. On a floured surface, roll out the dough to fit either a 9-inch deep-dish pie plate or a use a greased springform pan.
15. Fit the dough on the bottom to fit your prepared pan.
16. Pour the mixture with the ricotta filling into the dough-lined pan.
17. Roll out the rest of the dough for the top portion and cut lattices strips or whatever pattern you prefer (sometimes I use a cookie cutter of an Easter bunny or Easter egg with the dough).
18. Bake at 350 degrees hot oven for 45 to 55 minutes depending on the thickness of your pie and the middle of the pie is set.
19. After 10 minutes of baking, brush the top of the lattice with a mixture of 1 tablespoon of water combined with 1 beaten egg (eggwash).
20. Continue baking until the pie is set and the top should be golden brown.
21. Optional Garnish: Dust the top with powdered sugar or serve with freshly whipped sweetened cream

Notes

Tips

1. Don't freeze this pie the rice changes dramatically when frozen, it’s best to enjoy this dessert fresh and not freeze it.
2. This pie can be stored for up to 3 days in the refrigerator so it's ok to make it ahead of time for the holiday
3. Use a deep-dish pie plate or springform pan (9-inch oil sprayed for best results)
4. The rice may still be a little uncooked after boiling it will finish cooking while it bakes so no worries
5. While boiling the rice it's important to stir the rice mixture often to avoid burning 
6. For a different citrus flavor use all lemon if you prefer over the orange flavor
7. Arborio rice should never rinse the rice needs that coating of starch intact
8. When making the top crust you can use cookie cutters to make a fun pattern with bunnies or another Easter cookie cutter
9. If you want a double crust you will need to double the crust recipe
10. Garnish with powdered sugar or whipped cream when serving is optional

Nutrition Facts

Calories

444.64

Fat (grams)

20.18

Sat. Fat (grams)

12.16

Carbs (grams)

56.45

Fiber (grams)

0.81

Net carbs

55.65

Sugar (grams)

31.16

Protein (grams)

9.5

Sodium (milligrams)

193.25

Cholesterol (grams)

107.11

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For More Recipes for Other Holidays

Easter Holiday Recipe Roundup

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