Pastiera di Riso - Italian Rice Pie
An Italian Easter classic dessert made with ricotta, cinnamon, fresh citrus and tender rice.
Servings: 8
Ingredients
- 3 cups of arborio rice, cooked in milk
- 15 ounces of whole milk ricotta, drained
- 4 large eggs
- 1/2 cup of granulated sugar
- 1/3 cup of brown sugar, packed
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of ground cinnamon
- 1 tablespoon of fresh lemon zest
- 1 tablespoon of fresh orange zest
- 1/2 cup of sliced almonds
- confectioners sugar (garnish)
Instructions
- Cook a cup of arborio rice in milk according to the instructions on the package and set aside to cool (you can also use 3 cups of leftover rice here too)
- Preheat your oven to 350°
- Generously grease a 9” springform pan, line with parchment paper and set aside for now
- In a large bowl, whisk 4 large eggs with 1/2 cup of granulated sugar, 1/3 cup of brown sugar and 1 teaspoon of pure vanilla extract
- Add 15 ounces of drained ricotta, 1 teaspoon of ground cinnamon, 1 tablespoon of fresh lemon zest and 1 tablespoon of fresh orange zest and mix until fully combined
- Add 3 cups of cooked and cooled rice and mix until evenly distributed
- Sprinkle a thin layer of sliced almonds over the bottom of the prepared springform pan, spread the batter evenly and then top with remaining sliced almonds
- Bake in a 350° oven for 60-65 minutes or until lightly set
- Allow the cake to cool fully before transferring it out of the pan and slicing
- Garnish with a generous dusting of confectioners sugar before serving