Sweet Italian Rice Pie
This sweet rice pie, or pastiera di riso, is a traditional Italian dessert served at Easter but this recipe is so good, that I make it more than once a year!
all-purpose flour
2 ½
cups
baking powder
1
tablespoon
white sugar
½
cup
butter
¼
cup
eggs
3
large
vanilla extract
½
teaspoon
water
1
cup
uncooked white rice
½
cup
milk
1
quart
ricotta cheese
1
(15 ounce) container
white sugar
1 ½
cups
lemon juice
1
tablespoon
grated lemon zest
1
tablespoon
eggs
6
large
 Stir flour and baking powder together in a bowl; set aside. Beat 1/2 cup sugar and butter together in a separate large bowl until light and fluffy. Beat in 3 eggs, one at a time, until combined; stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10-inch pie plates. Line the pie plates with crust, and refrigerate until needed.
  Bring water to a boil in a saucepan; stir in rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in milk and continue cooking, stirring frequently, until mixture thickens. Set aside to cool.
  Preheat the oven to 325 degrees F (165 degrees C).
  Meanwhile, beat ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in cooled rice mixture until evenly blended; pour into pie shells.
  Bake pies in the preheated oven until filling is set and tops are golden brown, about 90 minutes. Cool on racks.
