Italian Easter Rice Pie (Pastiera di Riso)

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Every spring, Italian kitchens come alive with the sweet scent of citrus, vanilla, and baked custards. One of the most beloved traditions is the Italian Easter Rice Pie, also known as Pastiera di Riso. This rich, creamy pie combines cooked rice, sweetened ricotta, and bright lemon and orange zest—all wrapped in a tender pastry crust. It’s a symbol of renewal and celebration, perfect for your Easter table or any spring gathering.

Ingredients

For the Rice Filling:

  • 1 cup Arborio or short-grain rice

  • 2 cups whole milk

  • 1 tbsp unsalted butter

  • 1/4 tsp salt

  • Zest of 1 lemon

  • Zest of 1 orange

  • 1/2 tsp vanilla extract

For the Ricotta Mixture:

  • 1 1/2 cups whole milk ricotta (well-drained)

  • 3 large eggs

  • 1/2 cup granulated sugar

  • 1/4 tsp cinnamon (optional)

  • 1 tsp orange blossom water (optional, but traditional)

For the Pie Crust:

  • 1 1/2 cups all-purpose flour

  • 1/2 cup unsalted butter, cold and cubed

  • 1/4 cup sugar

  • 1/4 tsp salt

  • 1 egg

  • 1–2 tbsp cold water (if needed)

  • Instructions

    1. Make the crust:

    1. In a bowl or food processor, mix flour, sugar, and salt.

    2. Cut in the butter until mixture resembles coarse crumbs.

    3. Add egg and mix just until the dough comes together. Add cold water if needed.

    4. Wrap and chill for at least 30 minutes.

    2. Cook the rice:

    1. In a saucepan, combine rice, milk, butter, salt, lemon zest, orange zest, and vanilla.

    2. Simmer over low heat, stirring occasionally, until rice is tender and milk is absorbed (about 25–30 minutes).

    3. Cool completely.

    3. Mix the ricotta filling:

    1. In a large bowl, whisk ricotta, sugar, eggs, cinnamon, and orange blossom water until smooth.

    2. Stir in the cooled rice mixture.

    4. Assemble and bake:

    1. Preheat oven to 350°F (175°C).

    2. Roll out the dough and press into a 9-inch pie dish.

    3. Pour in the rice-ricotta filling and smooth the top.

    4. Optional: Use extra dough to create a lattice top.

    5. Bake for 50–60 minutes, until the pie is set and lightly golden.

    5. Cool and serve:

    • Cool completely and refrigerate for a few hours or overnight.

    • Dust with powdered sugar before serving.

    • Tips:

      • Best made a day in advance—flavors deepen overnight.

      • Serve chilled or at room temperature.

      • Can also be made in individual tart pans for smaller portions.

      • Let me know if you’d like a crustless version or a more traditional Neapolitan pastiera with wheat berries!

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