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Ingredients
Cooking rice:
- 1 1/2 cups rice Arborio/medium grain rice (300 grams)
- 2 cups milk (480 ml)
- 1 cup water (240 ml)
- 2 tablespoons butter (30 grams)
- 1/2 tsp salt
- Peel of a lemon
- 1 cinnamon stick
- 3/4 cup sugar (150 grams)
Pie Crust/Pasta Frolla:
- 2 1/2 cups flour (325 grams)
- 1/2 cup sugar (100 grams)
- 2 large eggs
- 1 stick butter (4 ounces)(112 grams)
- 1/4 tsp salt
- Zest of an orange
Assembly of Pie:
- 1 lb whole milk ricotta
- 3/4 cup sugar (150 grams)
- 4 large eggs
- Zest of an orange
- 1 shot glass/1 ounce Strega liqueur or any fruity liqueur
- 2 tablespoons chopped citron (optional)
- 2 tsp millefiori essence water or 1 vial of millefiori oil
Instructions
Cooking the rice:
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Rinse the rice a few times until water runs clear.
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In a medium pan add milk, water, cinnamon stick, butter, lemon peel and bring to a boil.
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Add the rice and lower heat.
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Cover and stir occasionally so it doesn’t stick.
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Let it cook until the liquid is all absorbed.
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Add the sugar and mix.
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Remove cinnamon stick and peel. Set aside until completely cool.
Pie Dough/Pasta Frolla:
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In a large bowl add flour, sugar and salt.
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Whisk to incorporate air and mix the ingredients well.
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Add the melted butter, eggs and orange zest.
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Using your hand mix to create a dough ball.
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Move to a work surface and work gently for a minute.
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Wrap in plastic wrap and refrigerate for 45 minutes to an hour.
Assembly of Pie:
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In a large bowl cream ricotta and sugar using a handheld mixer.
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Add eggs and continue mixing.
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Add zest of orange, citron, Strega liqueur and millefiori, mix well.
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Add the cooked rice and mix well.
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Roll the pie dough to about 1/8 of an inch thick.
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Cover a 10 inch springform pan. Trim the borders.
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Fill with rice mixture.
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Roll out the dough trimming to make strips for the top of the pie.
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Bake at 350 degrees Fahrenheit (180 Celsius) for 1 1/2 hours until golden on top.
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Let it cool, dust with confectioners sugar and enjoy!
