DECADENT ITALIAN RICE PIE (TORTA DI RISO)-MangiaMagna.com

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...

[@franciscopereyra3114]

I made your recipe…. and it was fantastic… Thanks so much for sharing…🌹♥️👋😉👍🥰✔️🙂

[@ieietrygames4092]

You should try the Torta di riso Carrarina version, trust me.

[@kitty-wm8pc]

Why you had left over batter

[@SuperFireHog]

Too much milk ! Reduce to 1 1/2 C and it will be sticky as shown. This recipe as followed exactly made 3 pies.

[@Habs7]

Yes, WAY too much milk. I probably have overcooked rice now because I kept cooking it down