Italian Rice Pie

• परोसना: 16 servings
• सक्रिय समय: 1 hour
• कुल समय: 2 hours 30 minutes

सामग्री

2 ½ cups all purpose flour

1/4 cup sugar

1/2 teaspoon salt

10 tablespoons unsalted butter (cut into cubes or slices, not melted)

1 tbsp grated lemon (from 1 small lemon (optional)

1 tsp baking powder

2 large eggs (large)

4 cups whole milk

1 cup rice (rinsed well see NOTE 1) (I prefer short or medium grain rice but you can use any)

1 lemon peel (optional; yellow part only (minimize pith [the white part])

1 pound ricotta cheese (firm (drain over cheesecloth or fine mesh strainer if too wet)

2 large eggs

1 cup sugar

2 tbsp lemon zest (from 1 medium lemon)

1 tbsp vanilla extract (or rum extract, or lemon juice)

egg wash (one egg with a splash of milk, beaten with fork) (if you made with pie crust) )

sugar (to sprinkle on top, if using top crust)

powdered sugar (enough to decorate top of pie)

1/4 tsp cinnamon (optional)

निर्देश

For Best Results

Read through all directions before starting!

To Make the Pie Crust (optional; pie can be made crustless)

Makes ~650 grams or 23 ounces of pie crust.

In a large bowl, add the sugar, flour, salt, baking powder, lemon zest, and cubed butter. Using your hands, cut/squeeze the butter into the dry ingredients until the mixture resembles coarse sand

In another bowl, lightly whisk the eggs and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated

Press down and form into a dough and then turn out onto counter and knead a few times until there are no dry bits remaining.

I like a thicker crust so I split the dough unevenly; that is, I use about 60% for the bottom and 40% for the top crust - no need to be too accurate just "eyeball" it when you divide the dough.

Butter and flour a 9-inch springform pan (or 8-inch cake pan if crustless and add parchment to the bottom by tracing the pan and cutting a piece to fit). After the dough has chilled, roll it into a circle about 12 to 13 inches wide and then carefully transfer it to the prepared pan and line it with the dough. Use plenty of flour under and on top of the dough before and while rolling and also on your rolling pin. Return the dough to the fridge if it gets too warm or sticky.

If the dough falls apart you can simply pinch it back together in the pan. Use plenty of flour on both sides of the dough when you are rolling out the dough to prevent sticking

After you line the pan with the dough, you can freeze the pan with crust for an hour or so or place in fridge for at least an hour or overnight. This helps to prevent shrinkage.

If you want to top the pie with pie crust lattice, roll out the crust using plenty of flour on both sides and the rolling pin, and cut into strips. Place strips on baking sheet or dish and chill until ready to use.

To Prepare the Filling

If you're not using a pie crust, prepare your springform pan by buttering and dusting the pan with flour. Set aside.

Using a medium sized pot, begin by adding the rice, milk, and (if using), lemon peel to a gentle boil over medium low heat. You MUST stir very often or the mixture will definitely stick to the bottom of the pan!! Scrape the bottom as you stir.

After the rice has begun to slightly bubble, reduce the heat to low and continue cooking for about 30 to 50 minutes until the rice is almost cooked (it's okay if rice is just a bit undercooked as it will keep cooking as it cools and in the oven). Keep a lid on the pot, slightly ajar during this process. Remove the lemon peel (if you used some) and set aside to cool. It's okay if the mixture seems a bit sticky (although it might not, depending on how much you rinsed the rice).

While the rice mixture is cooling, preheat the oven to 325F.

In a separate bowl, mix the ricotta and sugar until combined and then add the eggs one at a time until combined. Next, add the grated lemon zest, and vanilla extract and beat until creamy (I mixed by hand using a whisk).

Once the rice mixture is cooled (to the point where it won't cook the egg in the ricotta mixture), add it a little at a time to the ricotta mixture and stir to combine.

To Bake the Pie

If using a crust, pierce the dough several times all over with a fork

Pour the rice-ricotta filling mixture into the pie shell or into the prepared springform pan (ie, buttered and floured)

If using top crust, top with second pie crust or the lattice strips and top the pie. Brush with beaten egg and sprinkle sugar.

Place the pie on a baking sheet. Bake at 325 degrees F on the center rack until the filling is set (about 70 to 90 minutes).

Check the pie after about an hour and if crust is browning too much, place a piece of aluminum foil over the top very loosely.

Keep checking the pie every 10 minutes or so during the last 30 minutes of baking. Shake the pan gently to see when it firms up and gently press the center of the pie to test for doneness.

Pie is finished when the filling doesn't jiggle too much - only very slightly. To prevent cracking, let pie cool in over with door ajar for about an hour.

To Decorate

Once pie is cooled, sprinkle the top with powdered sugar and cinnamon .

Storing and Eating

Cool pie completely before eating and before storing in the refrigerator (otherwise, condensation can form when covered).

Rice pie keeps under refrigeration for about 3 to 4 days; do not keep at room temperature longer than 2 hours.

पोषण

• कैलोरीज़: 343 kcal
• कुल वसा: 14 g
• संतृप्त वसा: 8 g
• असंतृप्त वसा: 5 g
• ट्रांस वसा: 0.3 g
• कोलेस्ट्रॉल: 87 mg
• सोडियम: 140 mg
• कुल कार्बोहाइड्रेट: 44 g
• आहार फाइबर: 1 g
• कुल शर्करा: 19 g
• प्रोटीन: 10 g