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Italian Rice Pie
Italian Rice Pie combines tender arborio rice and ricotta cheese with a creamy cinnamon, nutmeg, and orange-infused custard in a graham cracker crust.
Ingredients
1 cup Arborio rice, not rinsed
2 cups whole milk
2 cups heavy cream, divided
Peels from half a large orange
1 vanilla bean, or 1 teaspoon vanilla extract
1 sleeve of graham crackers (9 whole crackers)
1/4 cup brown sugar
Pinch of salt
5 tablespoons melted butter
5 whole eggs
3/4 cup granulated sugar
1 pound (16 ounces) whole milk ricotta cheese (not drained)
1 teaspoon orange juice
Zest from half an orange
1/2 teaspoon ground cinnamon
Few grinds fresh nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Place unrinsed arborio rice in a large nonstick saucepan along with the whole milk, one cup of the heavy cream and orange peels.
- Split the vanilla bean pod and scrape the seeds into the pan along with the pod.
- Bring to a simmer then turn heat to medium low and cook for about 20 minutes, stirring frequently, until most of the liquid has been absorbed.
- Pick out and discard the orange peels and vanilla bean and pour the cooked rice (and any liquid) onto a platter or pan and refrigerate to chill.
- While rice is cooking, place graham crackers in food processor and process to a crumb. Add brown sugar, salt and butter and process.
- Scrape out and press into the bottom of a 9” springform pan and bake for five minutes. Remove and set aside.
- While the cooked rice is cooling, in a large bowl, beat eggs then add sugar, ricotta, ½ cup of heavy cream, orange juice, orange zest, cinnamon and nutmeg and beat again.
- Bring a teapot full of water to a boil.
- Once the rice has cooled, (warm is OK, just not hot), add to the large bowl and beat.
- Scrape this into the prepared springform pan.
- Wrap the bottom and sides of the spring form pan in one piece of foil to avoid water leaking in from the water bath.
- Place the foil lined spring form pan into a large shallow oven proof pan and set in the oven on a center rack.
- Take the tea pot and pour the boiling water between the foil lined springform pan and the outer pan about half way up the sides.
- Place in the oven and bake for about one hour and 20 minutes, or until a tooth pick inserted into the center comes out clean. You could also give the pan a wiggle and see that the center is solid and not wet. Try not to overbake.
- Cool and run a sharp knife around the pie to release it from the pan before you release the springform handle. Can also be served warm.
- Slip the ring off and cut the pie into eight or ten wedges.
- Whip the remaining half cup of heavy cream and serve over each portion. Or simple dust with powdered sugar.
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Find it online: https://www.afamilyfeast.com/italian-rice-pie/
