Ingredients for Italian Rice Pie
- 6 large eggs
- 1 ½ cups granulated sugar
- Ricotta Cheese
- 1 teaspoon pure vanilla extract
- Heavy Whipping Cream
- Rice
- Crushed Pineapple
How to Make Italian Rice Pie
- Preheat oven to 325°F (160°C). Grease and flour a 9 1/2 x 13 1/2 inch baking pan.
- In a large bowl, beat 6 large eggs until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Stir in 15 ounces ricotta cheese and 1 teaspoon pure vanilla extract until smooth and creamy.
- Gently stir in 1 cup heavy cream.
- In a separate bowl, combine 2 cups cooked rice (day-old is best) and 1 (20 ounce) can of drained pineapple chunks. Gently fold into the cheese mixture.
- Pour the mixture into the prepared baking pan.
- Bake for 1 hour, or until a clean knife inserted into the center comes out clean and the top is golden brown.
- Let cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy this taste of Neapolitan Easter!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
141g
Fat
83g
Carbs
17g
