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Rice pie is traditionally served alongside ricotta pie for Easter Sunday dessert, but I’ll let you in on a secret: the best time to eat it is Monday morning.
Rice pie is served at room temperature, and Easter Sunday night, the leftovers get wrapped and refrigerated.
Makes (one) 10.5-inch pie
Crust:
1 1/2 cups all-purpose flour
¼ cup sugar
½ teaspoon salt
½ teaspoon baking powder
¾ stick unsalted butter (chilled)
1 extra large egg or 2 small eggs
1-2 tablespoons ice water, or as much as needed
Filling:
1/2 cup uncooked Arborio rice
4 cups water or whole milk*
7 large eggs
1 cup sugar
2 teaspoons lemon extract (or the zest and juice of 1 Meyer lemon)
2 teaspoons pure vanilla extract
1 pound ricotta cheese (drained)
FULL RECIPE HERE: www.mangiamagn...