Easter is just around the corner, and it’s time to start thinking about what delicious treats you’ll be making for the occasion. If you’re looking for a fun and unique recipe to try this year, look no further than our Easter Rice Pie Recipe! This dish is a savory twist on the classic dessert, and it’s sure to be a hit with your family and friends.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the Filling:
- 1 cup cooked white rice
- 1 cup cooked brown rice
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh chives
- 3 garlic cloves, minced
- 4 eggs, beaten
- Salt and pepper, to taste
Instructions
For the Crust:
- In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, and stir until the dough comes together.
- Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and transfer to a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and set aside.
For the Filling:
- In a large bowl, combine the cooked white rice, cooked brown rice, Parmesan cheese, ricotta cheese, parsley, basil, chives, garlic, eggs, salt, and pepper. Mix well.
- Pour the filling into the prepared pie crust.
- Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Nutritional Information
Calories: 368 | Fat: 22g | Carbohydrates: 26g | Fiber: 1g | Protein: 16g
Cooking Time
Preparation Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Equipment
- Large bowl
- Pastry blender or fingers
- Plastic wrap
- Rolling pin
- 9-inch pie dish
- Fork
Serving Suggestions
This Easter Rice Pie Recipe is a perfect addition to any Easter feast. Serve it alongside your favorite roasted meats and vegetables, or enjoy it on its own as a savory snack.
Variations
Feeling creative? Try adding some of your favorite vegetables or meats to the filling. Some great options include spinach, mushrooms, ham, or bacon.
Substitutions
If you don’t have brown rice on hand, you can substitute it with more white rice or another type of grain, such as quinoa or couscous. You can also substitute the Parmesan cheese with another type of hard cheese, such as Pecorino Romano or Asiago.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a slice in the microwave or oven until heated through.
Tips
- Be sure to let the pie cool for at least 10 minutes before slicing and serving. This will allow the filling to set and make it easier to cut into neat slices.
- If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
- For a crispier crust, pre-bake the crust for a few extra minutes before adding the filling.
Notes
This recipe makes one 9-inch pie, which serves 6-8 people.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the filling and crust ahead of time and store them separately in the refrigerator for up to 2 days. When you’re ready to bake, simply pour the filling into the prepared crust and bake as directed.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 2 months. To reheat, simply thaw in the refrigerator overnight and bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
If you’re looking for a unique twist on the traditional Easter dessert, our Easter Rice Pie Recipe is sure to be a hit. This sweet and savory dish is a delightful combination of rice, cheese, and spices, all baked into a flaky pie crust.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the Filling:
- 1 cup cooked white rice
- 1 cup cooked brown rice
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
For the Crust:
- In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, and stir until the dough comes together.
- Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and transfer to a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and set aside.
For the Filling:
- In a large bowl, combine the cooked white rice, cooked brown rice, ricotta cheese, sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
- Pour the filling into the prepared pie crust.
- Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Nutritional Information
Calories: 420 | Fat: 22g | Carbohydrates: 46g | Fiber: 1g | Protein: 9g
Cooking Time
Preparation Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Equipment
- Large bowl