Italian Rice Pie II

Italian Rice Pie, also known as Torta di Riso, is a traditional Italian dessert that originated in the region of Lombardy. It is often served during Easter celebrations.

This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Italian Rice Pie II

Cooking Method: Baking Cuisine: Italian Courses: Dessert, Lunch, Main Course Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 30 min Total Time 2 hrs

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Arborio Rice
• 4 cup Milk
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 3 Eggs
• 1 cup Ricotta Cheese
• 1 teaspoon Lemon Zest
• 1 teaspoon Ground Cinnamon
• 2 tablespoon Butter
• 1 Pie Crust

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the rice and milk. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
3. In a mixing bowl, whisk together the sugar, vanilla extract, eggs, ricotta cheese, lemon zest, and ground cinnamon.
4. Stir the cooked rice into the egg mixture.
5. Grease a pie dish with butter and line it with the pie crust.
6. Pour the rice mixture into the pie crust.
7. Bake in the preheated oven for 40-45 minutes or until the filling is set and the crust is golden brown.
8. Remove from the oven and let it cool for 30 minutes before serving.
9. Serve warm or at room temperature.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 15g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.