Easter Rice Pie
This traditional Italian Easter rice pie is one that my mother made every year. I finally found the recipe and just had to make it this year.
There are several different versions of this recipe. I think the most popular is made with ricotta cheese and I will be making that one also.
This rice pie recipe is made with pineapple and raisins and is a delicious dessert any time of the year. So you don't have to wait for Easter every year to make this.
Here is what I used for this Italian Rice Pie Recipe:
2 cups cooked and cooled white rice (1/2 cup uncooked = 2 cups cooked)
1/2 cup butter or margarine
1-1/4 cup sugar
1/2 tsp. lemon extract
7 large eggs
1-20oz. can crushed pineapple
1/2 cup raisins
1 tsp grated orange rind
This is how I made my Easter Rice Pie:
While the rice was cooling down I added the eggs, sugar, lemon extract, and orange rind in my KitchenAid mixer and beat these together using the whisk attachment.
Then I added the cooled rice, crushed pineapple (juice and all), and raisins into my mixture.
I stirred everything together with a spoon to make sure all of my ingredients were well mixed. I greased a 9-inch x 13-inch glass baking dish with butter and poured my mixture in.
The oven was already preheated to 350 degrees, I baked my Italian rice pie on the center rack for one hour.
This is my rice pie right out of the oven. I let this cool completely and then put it in the refrigerator for about an hour before cutting it.
You can also cook this in 9-inch pie plates. I'd say that you may need two or three of them. Your cook time may be a little less if you use pie plates.
As always thanks for stopping by and I hope you enjoy!
These are the kitchen tools I used to make this delicious dessert
KitchenAid K45SSOB 4.5-Quart Classic Series Stand Mixer, Onyx BlackOXO Good Grips GraterPyrex Basics 3 Quart Glass Oblong Baking Dish with Red