Italian Rice Pie II Recipe
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup butter
- ½ cup white sugar
- 3 eggs
- ½ teaspoon vanilla extract
- 1 cup water
- ½ cup uncooked white rice
- 1 quart milk
- 1 (15 ounce) container ricotta cheese
- 1 ½ cups white sugar
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon zest
- 6 eggs
step 1: Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed.
step 2: Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool.
step 3: Preheat oven to 325 degrees F (165 degrees C).
step 4: Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
step 5: Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.