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Pies and Tarts
Italian single crust rice pie
Rice Pie (Pellegrino Artusi's/Olga Ragusa's crustless pie, flavored with sweet and bitter almonds)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

Milk, 1 quart
Rice, 7 ounces
For filling
Sugar, 5 ounces
3 1/2 ounces sweet almonds, and 4 bitter almonds [blanched]
Candied citron, 1 ounce
Whole eggs, 3
Egg yolks, 5
Lemon rind flavoring
Salt

Topping
Powered sugar

Equipment needed
Baking pan smeared with butter and sprayed with breadcrumbs



Directions

Peel the almonds and pound them in a mortar together with 2 tablespoonfuls of sugar.

Cut the candied citron into very small squares.

Cook the rice in the milk and when it is solid add the other ingredients.

Add the eggs when the rice is cold.

Place the mixture in a baking pan smeared with butter and sprayed with bread crumbs; bake it in the oven.

Cut it into almond-shaped pieces the day after, and spray it with powdered sugar before serving.


Notes

This recipe (#359) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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