Pastiera is a traditional Italian Easter pie made of ricotta cheese, eggs, and sugar that is baked in pastry crust. For this recipe you will need a baguette or ciabatta type bread dough round which can be found at most grocery stores near the bakery section.
Pastiera di Riso is a savory Italian rice pie that can be made during the Easter season. The pastry dough is often filled with ricotta or spinach and it is topped with a layer of sweetened egg yolk and sugar. Read more in detail here: italian savory rice pie recipe.
The pastiera di riso is a sweet Italian Easter rice pie that is popular throughout the Easter season. This delicacy is a delectable, simpler version of the traditional pastiera napoletana since it is made with a rice-based filling rather of a wheat-based one. It’s a traditional Campania dessert that’s suitable for any occasion, not only Easter, but also as a snack or breakfast.
The creamy filling is made with ricotta cheese, rice, sugar, eggs, and milk, and it’s flavored with orange blossom and lemon. The shortcrust pastry has to be thick enough to hold the filling’s weight. The result is a delicate and aromatic dessert that is best served after a few hours, or even better the following day, to allow the flavors to mingle and the texture to become supple and melting.
Combine this Italian Easter rice pie with Italian Easter bread and rustica pizza.
Cooking Instructions for the Italian Easter Rice Pie
It’s ideal to use Ribe or Arborio rice for the pastiera di riso since it gives the filling a superior texture. Make careful to incorporate the rice into the filling gently.
For this recipe, you’ll need a metal springform pan.
You may make an entirely gluten-free version by using rice flour or a gluten-free cake mix for the all-purpose flour.
Chocolate chips may be added to the Italian Easter rice pie.
Vanilla powder may be used in lieu of the lemon zest and orange blossom water.
Pastiera di Riso: How to Store It
The Italian pastiera di riso may be kept at room temperature for two days before being refrigerated for a few more days.
It may also be frozen uncooked or cooked for up to three months.
Ingredients
in order to make the shortcrust pastry
How to make Pastiera di Riso in Italy
Step 1
Step 1
Make the rice cream first. Pour the milk over the rice in a saucepan.
Step 2
Step 2
Make the rice cream first. Pour the milk over the rice in a saucepan.
Cook until the rice has absorbed all of the liquid, around 30 minutes over low heat, with the vanilla powder and a walnut of butter.
Step 3
Step 3
The finished product should be creamy and soft. Allow the rice cream to cool completely before stirring it.
Step 4
Step 4
Cook until the rice has absorbed all of the liquid, around 30 minutes over low heat, with the vanilla powder and a walnut of butter.
Prepare the shortcrust pastry in the meanwhile. Put the flour in a big pile and crack the eggs in the middle.
Step 5
Step 5
Cut the granulated sugar, lemon zest, and soft butter into tiny pieces as well.
Step 6
Step 6
The finished product should be creamy and soft. Allow the rice cream to cool completely before stirring it.
Start mixing the dough with your hands after adding a bit of fine salt and a pinch of baking powder.
Step 7
Step 7
Form a smooth, homogenous dough ball, cover it in plastic wrap, and place it in the refrigerated for 30 minutes.
Step 8
Step 8
Prepare the shortcrust pastry in the meanwhile. Put the flour in a big pile and crack the eggs in the middle.
Prepare the ricotta cheese cream by mashing the ricotta cheese with the granulated sugar in a bowl with a fork.
Step 9
Step 9
Add the lemon zest, grated.
Step 10
Step 10
Cut the granulated sugar, lemon zest, and soft butter into tiny pieces as well.
Incorporate the eggs and orange blossom water as well, using a spatula to combine everything.
Step 11
Step 11
You’ll need a cream that’s smooth, homogenous, and reasonably liquid.
Step 12
Step 12
Start mixing the dough with your hands after adding a bit of fine salt and a pinch of baking powder.
Add the cooled rice cream at this moment.
Step 13
Step 13
Combine all of the ingredients in a mixing bowl and set aside.
Step 14
Step 14
Form a smooth, homogenous dough ball, cover it in plastic wrap, and place it in the refrigerated for 30 minutes.
Roll out the shortcrust pastry on a floured work board.
Step 15
Step 15
Wrap the dough around the floured rolling pin in a 1 centimeter thick layer.
Step 16
Step 16
Prepare the ricotta cheese cream by mashing the ricotta cheese with the granulated sugar in a bowl with a fork.
Remove any extra dough from the borders of the 22-centimeter pan.
Step 17
Step 17
Fill the shortcrust pastry shell with the filling and smooth it out.
Step 18
Step 18
Add the lemon zest, grated.
Make a grid with the remaining shortcrust pastry by forming strips that cross over the top of the rice pie.
Step 19
Step 19
Bake the Italian Easter rice pie for approximately an hour and a half at 170°C/340°F.
Step 20
Step 20
Incorporate the eggs and orange blossom water as well, using a spatula to combine everything.
Remove the Italian Easter rice pie from the form and set aside to cool for at least one hour. After that, place it in a serving dish.
Step 21
Step 21
Sprinkle a little powdered sugar over the cold and compact Italian Easter rice pie.
Step 22
Step 22
You’ll need a cream that’s smooth, homogenous, and reasonably liquid.
Allow the Italian Easter rice pie to cool for approximately 6 hours before serving.
Pastiera di Riso is an Italian rice pie that is traditionally served during Easter. The “neapolitan rice pie” is a traditional version of Pastiera di Riso.
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