Italian Easter Rice Pie

    (49)
    5 hours 15 min

    A super-creamy rice dessert, made by baking together cooked rice, eggs, sugar, ricotta cheese, vanilla, cream and chopped pineapple. Traditionally served during Easter, but you can enjoy it any time of the year.


    43 people made this

    Ingredients
    Serves: 8 

    • 9 eggs
    • 300g caster sugar
    • 900g ricotta cheese
    • 1 teaspoon vanilla extract
    • 475ml whipping cream
    • 160g cooked white rice
    • 1 (432g) tin pineapple slices, drained and pulsed in a food processor until chopped

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:5hr15min 

    1. Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add whipping cream and stir. Fold in cooked rice and pineapple.
    2. Pour into a 23x33cm or similar sized buttered dish.
    3. Bake at 170 C / Gas 3 for one hour. Check by inserting clean knife into centre. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (43)

    by
    47

    Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wonderfully for a tasty, not overly sweet yet filling dessert. I suggest a splash or two of heavy cream over this pie. It's great cold as well as slightly warmed.  -  27 Dec 2005  (Review from Allrecipes US | Canada)

    by
    29

    Excellent dish. Pineapple could be replaced with your choice of fruit, dates, raisins, etc.  -  27 Nov 2001  (Review from Allrecipes US | Canada)

    by
    24

    Absolutely sensational!!! This is truly addicting. Had to find use for alot of leftover ricotta and so glad I found this. Talk about comfort food. My whole family loved it. Cooked it a bit longer than an hour, no big deal. Gona hold on to this one.  -  02 Apr 2005  (Review from Allrecipes US | Canada)

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