Italian Rice Pie I

    1 hour 20 mins

    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!

    42 people made this

    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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    Reviews in English (45)


    Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wonderfully for a tasty, not overly sweet yet filling dessert. I suggest a splash or two of heavy cream over this pie. It's great cold as well as slightly warmed.  -  27 Dec 2005  (Review from Allrecipes US | Canada)


    Excellent dish. Pineapple could be replaced with your choice of fruit, dates, raisins, etc.  -  27 Nov 2001  (Review from Allrecipes US | Canada)


    Absolutely sensational!!! This is truly addicting. Had to find use for alot of leftover ricotta and so glad I found this. Talk about comfort food. My whole family loved it. Cooked it a bit longer than an hour, no big deal. Gona hold on to this one.  -  02 Apr 2005  (Review from Allrecipes US | Canada)