Italian Rice Pie I

    Italian Rice Pie I

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    About this recipe: This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!

    Serves: 8 

    • 9 eggs
    • 1 1/2 cups (330g) caster sugar
    • 900g ricotta cheese
    • 1 teaspoon vanilla extract
    • 2 cups (500ml) thickened whipping cream
    • 1 cup cooked white rice
    • 1 (400g) can crushed pineapple, drained

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add thickened cream and stir. Fold in cooked rice and crushed pineapple.
    2. Pour into a 24x34cm (9 x 13 inch) buttered tin.
    3. Bake at 165 degrees C (325 degrees F) 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.

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