Italian Rice and Ricotta Pie

This Pastiera di riso is a traditional Italian Rice and Ricotta Pie. Although you can make it with a pastry crust or forgo the crust altogether, we love it encased in a flaky phyllo dough. It’s elegant, beyond delicious and makes for one great make ahead dessert!

This rice and ricotta confection is traditionally served during the Easter holiday, but I believe something this good should really be made all year round.

Its centre is soft and creamy. A cross between a rice pudding and a lemon custard combined to form an elegant pie.

Italian rice and ricotta pies are customarily made with a pasta frolla crust. Such as this Pastiera Napoletana Recipe made with grano cotto, which is cooked wheat.  Or even this simple yet elegant Chocolate Orange Ricotta Tart made with a silky smooth filling of ricotta and mascarpone cheeses.

You can definitely go crustless with this pastiera di riso, as I do at times. However, when you find yourself with leftover sheets of phyllo dough, you’ll find that a switch up of the more customary pastry dough is a beautiful thing!

The phyllo dough is easy to work with and dresses up this Italian pie so prettily! No pastry chef degree is required here!

So let’s get started!

How to Make Italian Rice and Ricotta Pie

Making an Italian pie such as this one is really quite simple!

• Start by combining the water and milk in a stock pot and stir in the rice.
• Bring the rice mixture to a boil then set the heat to low and cook the rice for about 20 minutes. Stir often so that the rice does not stick to the bottom of the pot.
• Set aside to cool while you prepare the egg mixture and line the baking pan with phyllo sheets.

• In the bowl of a stand mixer, beat together the sugar, ricotta, eggs, honey, vanilla, lemon zest and salt till well combined.
• Stir the egg mixture into the cooled rice mixture, while making sure to remove any lumps of rice.

Prep Pan with Phyllo Dough

The phyllo sheets are quite delicate to work with and tear easily but thats ok. Once baked the tears are not noticeable. 

And besides, a generous sprinkle of powdered sugar will hide any imperfection.

Previously, I would use a regular 9 inch glass pie plate to bake this rice pie in. But lately I’ve been loving how it looks all majestic-like when baked in a springform pan.

For one, it holds up the excess sheets of buttered phyllo much better by providing some extra support along the sides.

And the whole pie releases beautifully from the springform pan, allowing you to bring it to the table on an elegant serving platter or cake stand.

• Have ready 8 sheets of phyllo dough on a baking sheet, covered with a clean and damp dish towel so it does not dry out. (you’ll be working with one sheet at a time)
• Grease the bottom and sides of an 8 inch round springform pan.
• Lay out a sheet pf phyllo dough on a clean work surface and brush the entire sheet with melted butter.
• Carefully line the baking pan with the buttered sheet of phyllo, tucking the excess up along the side of the pan while crimping and scrunching the edges to create a frill.
• Repeat with the remaining buttered sheets while rotating off line from the previous layer, creating a star like pattern.
• Then pour the rice mixture into the prepared baking pan and bake in a preheated oven for about 55 to 60 minutes, at 350 degrees F. 

Tip Of The Day

If your phyllo dough is darkening too much, you can easily cover the pie loosely with aluminum foil.

I didn’t need cover mine, however I did rotate the pie half way through the baking time for even baking.

Make sure to allow the rice and ricotta pie to cool completely before serving. 

How to Serve Ricotta Pie

Once cooled, top the pastiera with chopped pistachios and dust the edges with powdered sugar just before serving.

The pistachios not only add a pop of colour to the this golden hued dessert, but also gives a little crunch alongside the crispy phyllo to the otherwise creamy rice and ricotta filling.

When ready to serve simply slice the pie into wedges, plate and generously drizzle the tops of each slice with some good quality honey.

It’s so simple and gorgeously delicious!

Happy Baking!