italian rice pie
(5 ratings)
This recipe has a history. When I was young, tradition was that all the foods to be served on Easter Sunday were prepared in advance. On the day before Easter, the food would be layed out on the table so the local parish priest could come and bless the food. This recipe is a tradition on Easter Sunday. It is from Naples, Italy!
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(5 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For italian rice pie
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9eggs
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1 1/2 csugar
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2 lbricotta cheese
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1 tspvanilla
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1 ptheavy whipping cream
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1 ccooked non-instant rice, cooled
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1(29 ounce) can crushed pineapple (drained)
How To Make italian rice pie
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1Beat eggs in very large bowl.
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2Add sugar and mix well.
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3Stir in cheese and vanilla until smooth and creamy.
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4Add heavy cream and stir.
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5Fold in cooled, cooked rice and then drained pineapple.
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6Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
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7Bake@325* oven for 1 hour.
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8Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
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9Refrigerate after throughly cooled.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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