Pastiera di Riso - Italian Rice Pie
Serves 8
10 mins prep
80 mins cook
120 mins Cooling Time
210 mins total
An Italian Easter classic dessert made with ricotta, cinnamon, fresh citrus and tender rice.
Cook a cup of arborio rice in milk according to the instructions on the package and set aside to cool (you can also use 3 cups of leftover rice here too)
Preheat your oven to 350°
Generously grease a 9” springform pan, line with parchment paper and set aside for now
In a large bowl, whisk 4 large eggs with 1/2 cup of granulated sugar, 1/3 cup of brown sugar and 1 teaspoon of pure vanilla extract
Add 15 ounces of drained ricotta, 1 teaspoon of ground cinnamon, 1 tablespoon of fresh lemon zest and 1 tablespoon of fresh orange zest and mix until fully combined
Add 3 cups of cooked and cooled rice and mix until evenly distributed
Sprinkle a thin layer of sliced almonds over the bottom of the prepared springform pan, spread the batter evenly and then top with remaining sliced almonds
Bake in a 350° oven for 60-65 minutes or until lightly set
Allow the cake to cool fully before transferring it out of the pan and slicing
Garnish with a generous dusting of confectioners sugar before serving
