Rice Ricotta Pie

Rice Ricotta Cake

“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!”

Servings: 12     Cook Time:  50-55 minutes     Makes:  one 10-inch pie

2 cups rice, cooked
4 large eggs, beaten (equal to 1 cup)
1 1/2 cups milk
3/4 cup sugar
1/2 cup ricotta cheese
1/4 teaspoon cinnamon
1 10-inch pie crust, unbaked

DIRECTIONS:

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  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.

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Categories: Pies

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