RICE PIECelebrate: Italian Style by Jacqueline Miconi
This is a wonderful pie served at many Italian celebrations and get togethers. "Me Ma" Ardito was a wonderful cook, and this specific recipe has been requested by many
Ingredients
• 1 cups whole milk
• 1 cup whole grain rice (not instant)
• 3 pounds whole milk Ricotta
• 1 cup whole milk (room temperature)
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 6 eggs yolks/seperated from whites
• 3 -9 inch pie crusts
Directions
Preheat oven to 350 degrees.
In a medium sauce pan, bring 2 cups of milk to a boil. Reduce heat to medium and stir in 1 cup of rice. Cover and allow to cook for about 20 minutes.
Meanwhile, in a large bowl, beat Ricotta with egg yolks, milk, sugar, vanilla and flour, until nice and creamy. In another bowl, place egg whites and beat until stiff and forming peaks. This process may take about 20 minutes. Fold whites into Ricotta mixture, be sure not to over-blend.
Once rice is cooked, add it to the Ricotta mixture and stir gently until rice is distributed evenly throughout.
Transfer Ricotta mixture into pie crusts. You could use Graham cracker or Oreo cookie pie crusts, or both, your choice.
Bake pies for 40 minutes, or until golden brown. Once done remove from the oven and allow to cool. Then place them in the refrigerator for at least 3 hours and serve cold. This recipe makes three pies.
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