“I make this at Easter as a nod to the Italian Easter rice pie tradition I grew up with. The ricotta rice combo is really great! A variation is to add 8 ounces of crushed pineapple to the mixture. Enjoy!”
| 2 cups rice, cooked |
| 1 cup beaten egg, (4 large or 6 small) |
| 1 1/2 cups milk |
| 3/4 cup sugar |
| 1/2 cup ricotta cheese |
| 1/4 teaspoon cinnamon |
| 1 10-inch pie crust, unbaked |
1. Preheat oven to 375º.
2. In a large bowl, mix together rice, eggs, milk, sugar, ricotta cheese, and cinnamon.
3. Pour mixture into unbaked pie crust.
4. Bake at 375 º for 50-55 minutes, until firm.
5. Cool pie on wire rack.
6. Store pie covered in refrigerator.
Nutritional Information
Rice Ricotta Pie
Serving Size: 12 of a recipe
Servings Per Recipe: 1/12
Amount Per Serving
Calories: 286
Calories from Fat: 35
* % Daily Value *
* Total Fat 4g 6%
* Saturated Fat 1g 5%
* Cholesterol 4mg 1%
* Sodium 90mg 4%
* Potassium - - %
* Total Carbohydrates 42g 14%
* Dietary Fiber 1g 2%
* Protein 2g 4%
* Sugars 15g
* Vitamin A 2%
* Vitamin C 1%
* Calcium 8%
* Iron 4%
* Thiamin - %
* Niacin - %
* Vitamin B6 - %
* Magnesium - %
* Folate - %
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
