Italian Easter Rice Pie
***PLEASE NOTE I HAVE CORRECTED THE NUMBER OF PIES WHICH THIS RECIPE MAKES, FROM 2 TO 4... THANK YOU TO THE REVIEWERS FOR BRININGT HIS TO MY ATTENTION****Compilation of other recipes I've tried in the never ending quest to duplicate another one of my grandmother's recipes. Many make this with lemon zest/juice or candied citron. We always served this on Easter, it's not too sweet, and not too heavy either> Just right after a big Easter Dinner.
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INGREDIENTS
Nutrition- 4prepared pie crusts
- 12
- 3cups cooked white rice
- 3lbs ricotta cheese
- 3cups white sugar
- 3tablespoons orange zest
- 1⁄4cup orange juice
- 1
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DIRECTIONS
- Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
- In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice).
- Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
- Bake about 45 minutes or until filling is set in the middle (no longer giggling).
- Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
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