Italian Rice and Ricotta Pie

Pastiera di riso, an Italian rice and ricotta pie encased in phyllo dough. Although traditionally served during the Easter holiday, this creamy and custard-like dessert is simply wonderful all year round.

Course Dessert

Cuisine Italian

Keyword Italian Rice and Ricotta Pie

Prep Time 30

Cook Time 53

Servings

Calories 385kcal

Author Marisa

Equipment

8 inch round spring form pan OR a 9 inch round glass pie plate

Ingredients

Rice and Ricotta Filling

1 1/2 cups water
1 1/2 cups milk full fat
2/3 cup arborio rice
1/2 cup granulated sugar
1/2 cup ricotta full fat, smooth ricotta
2 large eggs
2 tablespoons honey
1 teaspoon vanilla
lemon zest from 1 lemon
1/8 teaspoon salt

Phyllo Dough Crust

8 frozen phyllo dough sheets thawed, according to package instructions
1/2 cup melted butter
1/2 cup pistachio nuts chopped
powdered sugar for dusting
1/3 cup honey for drizzling

Instructions

Rice and Ricotta Mixture

Place the water, milk and rice in a medium sized stock pot and bring to a boil.
Once it starts to boil, lower the heat and allow to simmer for 20 minutes.
Stir often while taking care not to allow the rice to stick to the bottom of the pot.
Set aside to cool while you prepare the egg mixture.
Place the sugar, ricotta, eggs, honey, vanilla, lemon zest and salt in a medium sized bowl.
Beat well with electric beaters till thoroughly combined.
Preheat oven to 350 degrees F.
Grease an 8 inch round springform pan.

Assembling The Phyllo Crust

Roll out the phyllo dough and keep covered with cling wrap OR a clean and damp kitchen towel to keep it from drying out.
On a clean work surface brush a sheet of phyllo dough with melted butter and transfer it in the greased spring form pan while gently pressing down to line the bottom and sides of the baking pan.
Crunch up the overhang part to make a frill. It doesn't have to be perfect.
Repeat with the remaining phyllo sheets while rotating off line from the previous layer, creating a star-like pattern.
So you'll be brushing the phyllo dough with butter, lining the baking pan and crunching the edges for a total of 8 times.
Once the baking pan is lined with the phyllo dough, stir together the rice mixture with the egg mixture. Make sure there are no lumps in the batter.
Pour the rice batter into the phyllo lined springform pan.
Set the baking pan onto a cookie sheet then place it in the oven and bake for approximately 55 to 60 minutes.
The top of the pie should look set. If the centre is slightly jiggly it's ok. It will set further as it cools off.
If your phyllo dough is browning too much you can always loosely cover it with aluminum foil.
I didn't need to cover mine but I did however rotate my baking pan half way through cooking to brown evenly.
Let the pie cool completely before serving.
Sprinkle the top with the chopped pistachios.
Dust with powdered sugar just before serving.
Slice and serve with a generous drizzle of honey.

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