Best 3 Italian Rice Pie Pastiera Di Riso Recipes

PASTIERA DI RISO (ITALIAN EASTER RICE PIE)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, and baking powder.
• Add eggs, egg yolks and butter. Mix on medium speed until large, moist crumbs start to form (about 2-3 minutes).
• Remove dough from the bowl and with your hands on a smooth surface, gently form the dough into a ball.
• Wrap the dough in saran wrap and place in the fridge for approximately 1 hour.
• Add the rice and water to a pot, and over medium heat, let them come to a boil.
• Once rice and water have started to boil, cook for 8 minutes, stirring often.
• At this point, add the milk, sugar, orange peel and cinnamon sticks.
• Still on medium heat, cook the rice mixture for 30 minutes, stirring often so that the rice doesn't stick to the pot, until the rice is cooked and most of the liquid has absorbed. If rice is cooking too quickly, turn the heat down slightly.
• At this point, remove the orange peel and cinnamon sticks.
• Turn heat down to low, add butter to the rice, and cook for 7-10 minutes until all the liquid has absorbed and the mixture is dense in consistency.
• Add the rice to a shallow square dish, level it out, and cover with saran wrap. Let it cool.
• If your ricotta is very moist and has a lot of liquid in it, drain it with a colander.
• In a big bowl, add ricotta, beaten eggs, fior d'arancio, and cinnamon. Mix with a wooden spoon or whisk until all ingredients are combined.
• Once the rice mixture has cooled completely, add it to the ricotta mixture, slowly, a few spoons at a time. Mix with a wooden spoon until the rice is fully incorporated into the mixture. Set the filling aside.
• Preheat oven to 350°F. Grease your pie dish with butter, and then coat with a thin layer of flour.
• On a floured surface, roll out the dough a few times to soften it. Then roll it out until it's about 1/2 cm thick.
• Transfer the dough to the pie dish, and cut off any hanging edges. Fill with the filling.
• Decorate the top of the pastiera with a lattice design. The lattices should sit gently on top of the dough.
• Bake the pastiera for approximately 60 minutes, or until edges are golden. Let the pastiera cool and come to room temperature, top with powdered sugar if desired, and enjoy!

ITALIAN RICE PIE (PASTIERA DI RISO)

Steps:

• Make pastry dough:
• Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add eggs and pulse until just incorporated and dough begins to form large clumps.
• Turn out dough onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry scraper if you have one, and form into a thick log. Cut off 2/3 of the log and form into a large rectangle for the bottom of the pie. Form the remaining piece into a smaller rectangle for the top of the pie. Chill each, wrapped in plastic wrap, until firm, at least 30 minutes.
• Make filling:
• Bring rice and well-salted water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until rice is tender, about 20 minutes. Drain in a sieve and rinse under cold water until cool. Drain well.
• Whisk together 3 yolks and sugar in a heatproof bowl, then whisk in cornstarch and flour until smooth (mixture will be very thick). Bring milk just to a boil in a small heavy saucepan, then gradually add hot milk to yolk mixture, whisking.
• Pour custard back into saucepan and bring to a boil over medium-low heat, whisking constantly (custard will become very thick), then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Transfer to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.
• Stir together ricotta, custard, and remaining 2 yolks, then stir in zests, cinnamon, salt, and cooked rice.
• Assemble and bake pie:
• Preheat oven to 350°F with rack in middle. Generously butter a 13- by 9-inch metal baking pan and line the bottom with an overlapping double layer of foil, leaving 2 inches of overhang on both ends, then generously butter foil.
• Roll out 1 piece of dough between 2 sheets of wax paper into a 15- by 11-inch rectangle (about 1/8 inch thick). If dough becomes soft, chill or freeze until firm. Remove top sheet of wax paper and invert into baking pan, fitting it into pan. Chill shell. Roll out remaining piece of dough between sheets of wax paper in same manner. Cut 12 (3/4-inch-wide) crosswise strips (you will have a little dough left over).
• Spread filling in pan and arrange 6 strips, 1 1/4 inches apart, diagonally across filling, trimming ends to fit. Arrange remaining 6 strips, 1 1/4 inches apart, diagonally across first strips to form a lattice with diamond-shaped spaces. Trim lattice to fit in pan, then fold outside crust down over filling to make a border. Brush pastry with beaten egg.
• Bake pie until pastry is golden and filling is puffed and set, about 1 1/2 hours, loosely covering top of pie with foil after 50 minutes to prevent over-browning. Transfer to a rack to cool. When completely cool, lift pie out of pan using foil overhang and transfer to a platter.

ITALIAN RICE PIE I

Steps:

• Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
• Pour into a 9 x 13 inch buttered pan.
• Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.