Pastiera di Riso – Italian Rice Pie

Cooking the rice:

• Rinse the rice a few times until water runs clear.
• In a medium pan add milk, water, cinnamon stick, butter, lemon peel and bring to a boil.
• Add the rice and lower heat.
• Cover and stir occasionally so it doesn’t stick.
• Let it cook until the liquid is all absorbed.
• Add the sugar and mix.
• Remove cinnamon stick and peel. Set aside until completely cool.

Pie Dough/Pasta Frolla:

• In a large bowl add flour, sugar and salt.
• Whisk to incorporate air and mix the ingredients well.
• Add the melted butter, eggs and orange zest.
• Using your hand mix to create a dough ball.
• Move to a work surface and work gently for a minute.
• Wrap in plastic wrap and refrigerate for 45 minutes to an hour.

Assembly of Pie:

• In a large bowl cream ricotta and sugar using a handheld mixer.
• Add eggs and continue mixing.
• Add zest of orange, citron, Strega liqueur and millefiori, mix well.
• Add the cooked rice and mix well.
• Roll the pie dough to about 1/8 of an inch thick.
• Cover a 10 inch springform pan. Trim the borders.
• Fill with rice mixture.
• Roll out the dough trimming to make strips for the top of the pie.
• Bake at 350 degrees Fahrenheit (180 Celsius) for 1 1/2 hours until golden on top.
• Let it cool, dust with confectioners sugar and enjoy!

(The rice pie can also be made without the crust and that would make it totally gluten free).