Italian Rice Pie

For the Crust

2 cups unbleached all-purpose flour

1 cup cake flour

grated zest of one lemon

1 teaspoons salt

2 tablespoons sugar

1 stick cold unsalted butter, cut into bits

1 egg, slightly beaten

tablespoons of ice water as needed


Lightly spray a 9 inch spring-form pan with butter spray. Set aside. Preheat oven 375.


Mix both flours, salt, and sugar in the bowl of a stand mixer. Add the butter and blend. Add the egg and enough ice water to make a dough that is soft and silky. Roll the dough into a ball and wrap it tightly in plastic wrap. Chill for 30 minutes.


When ready to use divide the dough in half. Roll each half on a lightly floured surface into a 14-inch circle. Line the tart shell with one rolled-out half and trim the edges even with the top sides of the tart pan. Fill with the ricotta filling.


Cut the second sheet of dough into lattice strips and top the pie pinching the edges. Bake for 45-50 minutes or until a toothpick comes out clean.



For the Ricotta Filling

1 cup Texmati long-grain rice

2 cups whole milk

1 teaspoon vanilla extract (for the rice)

15 ounces ricotta cheese, well drained

3 large eggs

Grated zest of one orange

Grated zest of one lemon

1 cup sugar

2 teaspoons vanilla extract

2-3 teaspoons cinnamon


Pour the rice, vanilla and milk into a 1-quart saucepan, cover, and bring to a boil Cover with a tight fitting lid, reduce heat and simmer for 15 minutes, until all the milk is absorbed. Let cool in covered pot for an additional 10 minutes, until rice is soft.


In a mixer bowl, beat the ricotta cheese, eggs, orange and lemon zest, and sugar until smooth. Add the vanilla extract and cinnamon. Fold in the cooled rice and pour into prepared pan.


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