Why is my rice pie too soft or not setting properly?

This usually happens when there's too much liquid in the filling. Make sure to drain your ricotta well if it seems watery, and ensure your rice has absorbed most of the milk during cooking. Also, the pie continues to set as it cools, so allow for complete cooling before serving.

Can I use arborio rice for this recipe?

Absolutely! Arborio rice works beautifully in this recipe and may even give you a creamier result due to its high starch content. Just watch your cooking times as it might cook slightly faster than other types of rice.

Is Italian Rice Pie supposed to be served warm or cold?

Traditionally, Italian Rice Pie is served chilled or at room temperature. Allowing it to cool completely and then refrigerating for a few hours helps the flavors meld and the texture to set perfectly. That said, some people enjoy it slightly warm!

Can I make this dairy-free?

While traditional Italian Rice Pie relies heavily on dairy products for its signature taste and texture, you can experiment with alternatives. Try using coconut milk instead of whole milk and a non-dairy ricotta alternative. Be aware that the texture and flavor will be different, but you can still achieve a delicious result.

Italian Rice Pie Recipe

Name: Italian Rice Pie Recipe
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 2.5 cups all-purpose flour; 1/4 cup sugar; 1/2 teaspoon salt; 10 tablespoons unsalted butter, cut into cubes or slices, not melted; 1 tablespoon grated lemon zest (optional); 1 teaspoon baking powder; 2 large eggs; 4 cups whole milk; 1 cup rice (rinsed well; see note below; short or medium-grain rice preferred); Lemon peel, yellow part only (optional; avoid white pith); 1 pound ricotta cheese, firm (drain over cheesecloth if too wet); 2 large eggs; 1 cup sugar; 2 tablespoons lemon zest; 1 tablespoon vanilla extract, rum extract, or lemon juice; Egg wash (1 egg with a splash of milk, beaten) — if using crust; Sugar to sprinkle on the crust (optional); Powdered sugar (enough to decorate top of pie); 1/4 teaspoon cinnamon (optional)

Description

This Italian Rice Pie is a rich and creamy dessert that combines the comforting flavors of rice pudding with a smooth ricotta filling all encased in a buttery, flaky crust (optional). Lightly flavored with lemon and vanilla, it’s perfect for celebrations like Easter or any special occasion. Serve this delightful pie with a dusting of powdered sugar and cinnamon for an extra elegant touch.

Ingredients

Units Scale

For the Crust (Optional, pie can be made without crust)

2.5 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, cut into cubes or slices, not melted
1 tablespoon grated lemon zest (optional)
1 teaspoon baking powder
2 large eggs

For the Filling

4 cups whole milk
1 cup rice (rinsed well; see note below; short or medium-grain rice preferred)
Lemon peel, yellow part only (optional; avoid white pith)
1 pound ricotta cheese, firm (drain over cheesecloth if too wet)
2 large eggs
1 cup sugar
2 tablespoons lemon zest
1 tablespoon vanilla extract, rum extract, or lemon juice

To Bake the Pie

Egg wash (1 egg with a splash of milk, beaten) — if using crust
Sugar to sprinkle on the crust (optional)

To Serve/Decorate

Powdered sugar (enough to decorate top of pie)
1/4 teaspoon cinnamon (optional)

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Instructions

Prepare the Pie Crust (Optional)
In a large bowl, mix the sugar, flour, salt, lemon zest (optional), and baking powder. Add the cubed butter and use your fingers to blend the butter into the dry ingredients until the mixture resembles coarse sand.
In another bowl, lightly whisk the eggs and combine them with the flour mixture. Mix until the dough comes together, then knead it lightly on a floured surface. Divide into two uneven portions—60% for the bottom crust and 40% for the top, if using. Chill in the fridge for at least 1 hour.
Cook the Rice for the Filling
In a medium-sized pot, combine the rice, milk, and lemon peel (if using). Cook over medium-low heat, stirring frequently to avoid sticking, until the rice is almost cooked and the mixture has thickened (30–50 minutes). Remove the lemon peel and let cool completely.
Prepare the Filling
In a large bowl, combine ricotta and sugar until mixed smoothly. Add the eggs one at a time, followed by the lemon zest and vanilla extract. Gradually stir the cooled rice mixture into the ricotta batter until evenly combined.
Assemble the Pie
If using a crust, roll the chilled dough out into a 12 to 13-inch circle and press it into a greased and floured 9-inch springform pan. (Pierce the dough base with a fork several times.) Pour the ricotta-rice filling into the pie shell. If desired, add a top crust or lattice strips, brush with egg wash, and sprinkle sugar on top.
Bake the Pie
Preheat the oven to 325°F (165°C). Place the pan on a baking sheet and bake in the center rack for 70 to 90 minutes, or until the filling is set. If the crust begins to brown too much, loosely cover the pie with aluminum foil.
Cool and Serve
Let the pie cool in the oven with the door ajar for 1 hour to prevent cracking. Once fully cooled, sprinkle with powdered sugar and cinnamon (optional). Serve chilled or at room temperature.

Notes

Rinsing Rice: Rinse rice several times under cold running water until the water runs clear. This removes excess starch and helps achieve the desired fluffy texture.
Pie Crust Tips: Always roll out your dough with plenty of flour to prevent sticking. If the dough tears, it can be patched directly in the pan without issue.
Storage Tip: Store the pie in the refrigerator for 3–4 days. Do not leave it at room temperature for more than 2 hours.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 19g
Sodium: 160mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 7g
Cholesterol: 70mg