When I mentioned the Rice Pie on the blog a week or so ago, someone reminded me that I hadn’t shared the recipe. I was thinking I’d make another when I get home and share photos but . . the diet starts when I get home. I was cleaning out photos on the phone last night and found these!
A Rice Pie seems to be a popular menu item with Italians for Easter. I came across the recipe in one of the Facebook Italian groups and enough people loved it that I felt it was worth trying.
It was really good – really easy and Vince loved it and said it reminded him of something they often ate. I blame it on my southwest Louisiana roots but for me, rice needs gravy! I’ve never been a fan of rice pudding because that just seems wrong. I never heard of putting sugar and milk with rice til I was way into adulthood. Rice goes with gumbo, etouffee, creole, and I’ve had a few salads with rice that I like. But dessert . . not sure I’ll ever be able to say that’s something I love.
Back to the pie .. I had a pie crust in the freezer leftover from Thanksgiving and I intended to use that but after reading the recipe, I decided to use their recipe. This pie seems to need a thick crust and it had enough filling that it needed to be baked in a larger than normal pie pan. I did have a 10-1/2 “baking dish” that wasn’t actually a pie pan but it worked. Also, the recipe for the crust that goes with this pie has sugar in it so I figured I’d just make their crust recipe.
The Crust:
I liked the crust recipe a lot. It uses butter and not shortening and that’s one thing I prefer in a crust. Even with the sugar, I couldn’t taste any sweetness in the crust. It made plenty for a one crust pie so I was able to make the crust a little thicker, which I like.
The Filling:
I would add a bit more sugar next time but that’s probably just me and my sugar addiction but with the rice, I needed more sweet to help me get past my “this needs gravy” thoughts.
The rice was soft and reminded me of marbles in the filling. The filling was smooth and the texture was between a cheesecake and a thick pudding. I loved the texture.
Overall Opinion:
Vince loved the pie. I liked it enough that I probably will make it for an Easter dessert.
The Recipe:
This is the recipe that was recommended. There are many out there. When I make it again, I’ll use the same recipe.
I asked Vince if he liked the pie or the stuffoli better. His response: You can’t ask me that. They’re different. That’s like asking me if I like a blonde, a redhead or a brunette better. Huh? Did he really say that? 🙂
Carol C says
I agree on the rice in sweets. The two do not go together. Rice in a pudding type dessert which is supposed to be smooth is just wrong!
Judy H says
This is how today’s cereals became a thing.
My Japanese uncle got us hooked on eating leftover white rice with butter, sugar, and milk for breakfast. It’s still a favorite of mine, but I don’t allow myself to indulge often. Each culture turned to grains for breakfast (often from the day before), and over time they sweetened them. Rice pudding eventually became a popular dessert, and I’m sure something similar happened with the Italian Rice Pie. Farro, whole wheat, all those popular grains became breakfast, dessert (or both) items.
Arancini isn’t sweet, but it’s not the typical rice dish, either. My son loved it. Maybe Vince would enjoy some! It’s easy and versatile. It’s typically made with risotto, but you can even make it with brown rice if you want. Sometimes a little Italian sausage inside, sometimes some cheese…dip in marinara for pure yumminess! If you haven’t tried it, you should check it out.
Ruth says
Growing up, my mother would serve us cooked, heated rice with milk, sugar and cinnamon for breakfast. Later I met my cousin’s wife, who said she had gone to Japan with the Peace Corps. She had japanese roommates who were seriously upset that she would eat cold rice with milk and sugar. That was just against Japanese standards of cooking. But she and the American roommates ate it anyway.
Then there is rice pudding, Yum!
Judy H says
That’s interesting! My uncle taught us to heat the rice – maybe the difference was the cold vs hot? He was Japanese.
Vicky in Bama says
Judy H, I had a Japanese uncle also. I remember when their family all came home when I was 6. My aunt made a rice ball that was sweet and had veggies in it. I took 1 bite and wouldn’t have it. That was around the same time my mom started us on rice with sugar and milk for breakfast. My brothers ate it up, not me. I do not like sweet rice. Thanks for that memory.
Nelle Coursey says
Looks very good and I think he prefers brunettes!
Rebecca in SoCal says
One brunette in particular.
The pie sounds good, but I am not going to save the recipe, as my husband doesn’t eat desserts and barely tolerates rice. BTW, my mother must have made large pots of rice, because I remember her pawning off leftover rice (with five kids!) on us by putting brown sugar and milk on it.
Wendy P says
Rice pudding was a dessert we had a lot in the winter when I was growing up. Rice/milk/cinnamon/raisins – British origin. Still one of my favorite desserts. Rice as part of a meal came later – when my sister moved out and start eating different things – stuffed peppers, fried rice when we got chinese food..
Susan Nixon says
Oh, I just eat rice any old way, but butter, salt and pepper is probably my favorite … though I haven’t had this pie yet.