Seeing as Easter is coming up, I'm gonna post a favorite easter recipe I posted 2 years ago in another thread. Enjoy:


>>>This is one of my favorite recipes even though it's not from my own family. I got it from a next-door neighbor when I was growing up. This is a very traditional Italian-American easter Treat!

Nana's Italian Easter Rice-Ricotta Pie

INGREDIENTS for Filling:

1/2 c. dry rice (short grain, Arborio works best)
1 c. water
1/2 qt. milk or heavy cream
3/4 c. super fine sugar (or castor sugar for us Irish people)
1/2 lb. ricotta cheese (not low fat, low fat won't taste proper)
3 egg yolks, lightly beaten
1 tsp. cinnamon
Pinch Nutmeg
1 Tsp of Sambuca Liqueor..or more..depending on taste (can be omitted and replaced with Vanilla Extract)
1/4 c. candied Citron (can be found in most stores) (can be omitted and replaced with chopped cherries)
Grated orange Zest to taste..probably a teaspoon or..half tsp Orange zest, half tsp Lemon Zest. Bergomot zest ok too
(some people put mini choloclate chips in as well)

CRUST: (or use your fave cold pastry recipe)
3 1/2 c. flour
1/2 c. vegetable shortening or lard
3/4 c. sugar
1/4 c. water

Boil rice and 1 cup water for 10 minutes; drain, then add hot milk/cream. Cook 15 minutes and cool. Stir in 3/4 cup sugar, ricotta cheese, egg yolks, cinnamon, nutmeg, sambuca, citron fruit and citrus rinds; mix together.

Crust: Cut shortening into flour; add sugar, 1/4 cup water to form stiff dough. Roll dough (thinly) and line one 9 inch pie pan (you will have enough dough for 2).

Pour rice mixture into dough. Roll out remaining dough (thick), cut into 1 inch strips and place on top of pie. Brown at 450 degrees, then reduce heat to 350 degrees for 40 minutes to cook until pie filling is firm and jiggles a bit. Cool at least 40 minutes. Can be served warm or cold. Top with Vanilla Iceream if desired.

Me..I prefer no Pastry strips on top of my Easter Pie. Also..I like mine backed in a Square Pie Dish for easy cutting of servings.

Here in the States, Ricotta cheese often comes in 15 ounce containers for some reason. I have been known to dump the whole 15 ounces in this recipe, but if you do that, you must add at least one more egg yolk to make it come out properly. Another option is to simply double the recipe and use the 15 ounce container all up. Why make one when you can make 2? Works for me.

Try this one this year instead of Hot Cross Buns or..make 'em both!<<<<

Another way to make this is tostart with a good ricotta cheesecake recipe and then just add some cooked arborio rice and the flavorings. If you have a good recipe for ricotta cheesecake that never fails, you might prefer this method. Another change is to crush cannoli shells for the crust, mix with melted butter and a few tablespoons of flour and then bake that for 10 minutes before pouring filling in. That comes out REALLY yummy!