For the (pasta frolla) pastry dough
3 1/3 cups flour
3 tablespoons sugar
1 teaspoon Magic baking powder
3 extra large eggs
1/3 cup milk
1/3 cup all-purpose vegetable oil

For the filling
2 1/4 cups ricotta (or, 1 ricotta container, 475 grams)
2 whole extra large eggs
2 egg yolks
1 1/8 cups raw Italian-style long grain rice (or, 2 1/4 cups cooked rice)
1 cup sugar
Finely grated zest of 2 small lemons mixed with 2 tablespoons sugar
1 teaspoon vanilla extract

For topping
Icing sugar (optional)

Equipment needed
10 inch pie dish, 1 1/2 inches deep, well-greased

To make the pastry dough

Mix the flour, sugar and Magic baking powder together.

Mix eggs, milk and oil together.

Mix the wet ingredients with the dry ones and work into a soft malleable dough.

Divide dough into two parts, one larger than the other.

Form into balls, and wrap the dough balls in clear plastic wrap.

Let the dough rest for about 1/2 hour.



To make the filling

Cook the rice in boiling water.

Drain. Remove and cool.

Using an electric beater, beat the eggs.

Add the sugar.

Beat the eggs with the sugar until creamy(about 4 minutes).

Drain the ricotta and then add the drained ricotta to the creamed eggs and sugar.

Beat the egg-sugar-ricotta mixture until it is nice and smooth (about 3 minutes).

Add the vanilla extract. Mix well.

Add the cooked rice to the egg-sugar-ricotta mixture, and mix well using a spatula or wooden spoon (Don't use the electric beater, as the rice should not get mashed.).

Add the finely grated lemon zest and mix well using a spatula or wooden spoon (Don't use the the electric beater, as the zest should remain as is).



To make the pie

Roll out pastry dough until it is about 1/8 of an inch thick.

Line a well-greased 10 inch pie pan with the rolled out pastry dough.

Pour in the rice-ricotta mixture but do Not let it reach to the rim of the dish -- leave about an 1/8 of inch of space at the top of the dish as the filling will expand in the oven (If any mixture is left over it can be used to make a rice-ricotta pudding).

Roll out the remaining dough to 1/8 inch thick.

Using the strips make a lattice pattern.

Seal the edges together.

Bake in a pre-heated moderate oven (350 F. degrees) until the rice-ricotta mixture is set and fully cooked -- about 50 minutes.

Cool.

Keep in the fridge until ready to serve.

Before serving dust with icing sugar.

This recipe is my take on Italy's famous Rice and Ricotta Easter Pie. Every rice and ricotta Easter pie that I have ever been offered by family and friends I have enjoyed (And how!). The only reason I came up with my own version of this dish is because I wanted a recipe that was very easy to do and not too expensive. Most rice and ricotta pie recipes can be adjusted to suit one's own tastes. They are quite versatile, and that's the beauty of this dessert (Anything goes!). You don't have to be a pastry chef to do this recipe. Any home cook can get it right.... Generally speaking, most "traditional" recipes for this dessert ask for more rice than ricotta. I decided to use an equal amount of each ingredient simply because I prefer high-protein desserts to high-starch ones. This recipe can also have 6 eggs rather than 4, and that could be whole eggs or separated eggs. Personally, I found using too many egg whites makes the mixture very liquidy unless, of course, one uses a lot of rice (which I didn't) so that's why I went with 2 whole eggs and 2 egg yolks. In any case a variety of other ingredients can easily be added to this style of pie; they include: raisins and nuts (almonds, pistachios or pine nuts), candied fruit or candied citron. Because I don't like a dessert that is too rich, I didn't add these extra ingredients, but those that do like nuts and raisins can easily add about 1/4 cup of nuts and 1/4 cup of raisins and get a good result. That said, adding these ingredients increases the cost and does not do that much to enhance the flavor (in my opinion). The actual flavor comes from just that -- the flavorings. And that could be lemon zest and vanilla, or a dozen other kinds of such things. Some home cooks prefer orange zest to lemon zest, or a combination thereof, some others prefer almond extract to vanilla, others prefer anise extract, and some others, rum or Strega liqueur. Basically, anything goes (For real!) . Even the look of the pie can be varied. Some home cooks prefer a deep dish filling, others a thin one. I believe a medium-sized pie filling is the easiest to get right. If the filling is very deep, it takes a long time for the pie to cook, which would be O.K., except the pie crust can get easily burnt. Those home cooks who are great bakers, and know their craft well, can manage to do very difficult recipes. Unfortunately, I don't count myself as one. I don't have the patience or the will to spend hours and hours in the kitchen, but I do have the desire to eat well. Loving Italian traditional desserts, I try my hand at simplifying the recipes, so that I can make them when the mood strikes. To date no one has complained about any of the pies and cakes I have made. Hopefully, this is an indication that what I made was good, and not simply an indication that those that ate what I made knew a thing or two about etiquette, deciding to be polite and super nice. Comments and photo: Mary Melfi.

Back to main list