Easter Rice Pie
By
Jessica S
@jmsqueglia
9
Blue Ribbon Recipe
This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful holiday dessert!
Note: While arborio rice is recommended if you can't find that a white long grain can be substituted.
The Test Kitchen
Ingredients
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1 1/3 ccooked rice, cooled/room temp. (recommend: arborio)
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3/4 csugar
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2/3 cricotta cheese (recommend: Sorrento velvety smooth whole milk ricotta)
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4eggs
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1 pthalf & half
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1 tspvanilla
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1/2 tsplemon juice, fresh
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2 dash(es)cinnamon (1 dash in batter, 1 dash on top)
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19-10" deep dish pie crust (homemade or Pillsbury refrigerated pie crust)