Italian Rice Pie

For Pastry Dough

1. Mix flour, sugar, baking powder, and salt in a food processor until well-combined. Add butter and egg. Mix until the mixture begins to form as dough.
2. Place the dough onto the work surface and divide it into 6 equal portions. Using a pastry scraper form a thick log into a rectangular shape.
3. Now wrap them up in a plastic wrap. Cool them in a refrigerator for at least 30 minutes.

For Filling

1. Bring the rice and salted water to a boil in a large saucepan. Reduce the heat and bring it to simmer until the rice is soft and tender. This will take 20 minutes. Drain in a sieve and rinse them under cold water.
2. Whisk the egg yolks and sugar in a heatproof bowl. Add in the cornstarch and flour until the mixture is smooth and thick.
3. Medium heat the milk in a heavy saucepan. Bring it to a boil. Now gradually add the hot milk to yolk mixture. Keep stirring until mixed well.
4. Pour the custard into the saucepan. Bring it to a boil over medium heat, until the mixture is thick.
5. Remove it from the heat and whisk in the butter and vanilla extract.
6. Transfer it to a bowl. Refrigerate it to chill for 2 hours.
7. Once chilled, add ricotta, custard, orange zest, lemon zest, cinnamon, salt and the cooked rice.

For Assembling the Pie

1. Preheat the oven to 350 degree F with the rack in the middle.
2. Generously add melted butter in a baking pan.
3. Roll out the dough onto the baking sheet.
4. Pour the prepared filling over the dough.
5. Repeat the process. Then brush the pastry with the beaten egg.
6. Bake the pie until the pastry is golden and perfectly set.
7. Transfer it to a cooling rack.
8. Once cooled, served it on a plate and enjoy.

Trivia

• Rice pie is a classic dish of Italy

It is known as “torta di riso” in Italian.