Print: Italian Rice Pie

This delicious sweet rice pie is a traditional Italian dessert we always enjoyed on Easter Sunday. This is an original recipe from Naples, Italy. When I was young, my mother and her sisters would prepare all the food for Easter in advance, which was laid out on the table for the local parish priest to bless after mass.

Prep

15 min

Cook

41 min

Servings

Difficulty

Medium

Ingredients

butter for greasing
9 large eggs
1.5 cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 , 15 ounce

Instructions

1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish; set aside.
2 Beat eggs in very large bowl. Add sugar, mixing well. Stir in ricotta cheese and vanilla until smooth and creamy; stir in heavy cream.
3 Fold in cooked rice and crushed pineapple; pour into prepared dish.
4 Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/italian-rice-pie