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Food and Recipe Easter Rice Pie

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 26, 2015.

  1. Easter Rice Pie
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    3 cups all-purpose flour
    1 tablespoon baking powder
    1/2 cup white sugar
    1/2 teaspoon salt
    3/4 cup cold butter, cut into chunks
    1 egg
    1 teaspoon vanilla extract
    1 cup water
    1/2 cup uncooked white rice
    2 cups whole milk
    1 (15 ounce) container ricotta cheese, drained
    1 cup white sugar
    1 tablespoon lemon juice
    1 tablespoon grated lemon zest
    6 eggs
    1 (15 ounce) can crushed pineapple, well drained
    1. Grease two 9-inch pie plates.
    2. Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
    3. Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
    4. Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
    5. Fit crusts into the prepared pie plates and freeze for 1 hour.
    6. Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
    7. Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
    8. Preheat oven to 325 degrees F (165 degrees C).
    9. Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
    10. Divide the filling between the 2 cold pie crusts.
    11. Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
  2. Thanks for sharing :)
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