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A timeless Italian dessert, Italian rice pie blends creamy, citrus-scented rice filling with a buttery, sweet crust. Known in Italy as pastiera di riso, this dish is traditionally served during Easter but makes a wonderful treat any time of year. The filling features short-grain rice simmered in milk, combined with ricotta, cream and fresh lemon zest. It’s rich but not too heavy, with a beautiful balance of sweetness and bright citrus. This rice pie is comforting, elegant and well worth making.
Italian rice pie is a traditional sweet treat made with creamy lemon-scented rice, ricotta and a tender, buttery crust. It’s perfect for holidays or any special meal.
You might also like Mexican rice pudding, jiggly Japanese cheesecake, sweet Italian ricotta pie, crostata di marmellata, and coconut meringue pie.
Why You’ll Love It
Rich and creamy texture: The rice, ricotta and cream create a luxurious filling.
Simple ingredients: Pantry staples come together in a beautiful dessert.
Fresh citrus flavor: Lemon zest and juice add brightness to every bite.
Make-ahead friendly: This pie is delicious served chilled or at room temperature.
Perfect for holidays: A classic Italian Easter dessert that feels special.
Pastiera di Riso Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Forms the base of the pie crust.
Unsalted butter: Adds richness and a flaky texture to the crust.
Granulated sugar: Sweetens both the crust and the filling.
Egg yolks: Help bind the crust and enrich the dough.
Vanilla extract: Adds warm flavor to the crust and filling.
Cold water: Brings the crust dough together without overmixing.
Short-grain rice: Arborio rice or carnaroli rice gives the filling a creamy bite.
Whole milk: Cooks the rice and adds creaminess.
Lemon: Grated lemon zest and fresh lemon juice bring brightness and a signature citrus note.
Eggs: Thicken and bind the filling.
Heavy cream: Adds a smooth, rich texture.
Ricotta cheese: Offers creaminess and balances the lemon.
How to Make Italian Rice and Ricotta Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Pulse flour, sugar, salt, and butter in a food processor. Add egg yolks, vanilla and water, then chill the dough.
Cook the rice: Simmer uncooked rice in milk with salt until tender, then cool.
Flavor the rice: Stir in sugar, lemon zest and juice.
Prepare the filling: Mix eggs, vanilla, cream, and ricotta until smooth. Fold in the cooled rice mixture.
Assemble the pie: Roll the crust, fit it into a 9 inch springform pan, and add the rice and ricotta mixture.
Bake and cool: Bake until golden and set, then cool fully before slicing.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten free flour.
Use a different white rice: Carnaroli or even sushi rice can work. Just choose something short-grain not long-grain, otherwise you won’t achieve the right creaminess.
Spice up the crust: Add cinnamon, nutmeg or ginger to the crust for warm, earthy depth.
Boost the citrus: Add orange zest for a deeper flavor.
Add more fruit: Crushed pineapple or mandarin orange segments (very well drained) would be good in the filling.
Add liqueur: A splash of Strega liqueur or orange blossom water can elevate the filling.
Change the flour: Swap a portion of the flour for almond flour in the crust to add a subtle nutty taste.
Serving Suggestions
With a drink: Starbucks medicine ball tea, hot lavender matcha latte or sparkling strawberry lemonade would be tasty with this.
For dessert: This rice pie goes well after any kind of main dish from Cajun shrimp and vegetables to bacon ranch pasta salad with farinata and marinated mozzarella balls.
How to Store Sweet Italian Rice Pie
Store: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost the rice pudding pie in the refrigerator overnight.
Top Tips
Chill the crust dough: This helps keep it flaky during baking.
Let the rice cool fully: Prevents curdling when mixed with eggs.
Use parchment paper: Makes removing the pie from the pan easier.
Don’t overbake: The filling should be set but still slightly soft in the center.
Dust before serving: A light powdered sugar dusting adds a classic finish.
Italian Rice and Ricotta Pie FAQs
Ricotta is traditional, but mascarpone could be used in a pinch for a richer filling.
No, the crust bakes with the filling and holds together well.
Authentic Italian Rice Pie Recipe
Italian Rice Pie
Equipment
- Springform Pan 9-Inch Round
- Microplane or Citrus Zester
Ingredients
For the Crust
- 2 ½ Cups all-purpose flour, 315g
- ¾ Cup unsalted butter, 1 ½ Sticks or 170g, cold and cubed
- ¾ Cup granulated sugar, 150g
- ¼ Teaspoon salt
- 2 egg yolks, large
- 1 Teaspoon vanilla extract
- 4 Tablespoons cold water
For the Filling
- 1 Cup arborio rice, or any short grain rice
- 2 Cups whole milk, 480ml
- ¼ Teaspoon salt
- ⅔ Cup granulated sugar, 135g
- zest of 2 lemons
- juice of 1 lemon, about 2 Tablespoons
- 3 eggs, large
- 1 Teaspoon vanilla extract
- 1 ½ Cups heavy cream, 360ml
- 1 Cup ricotta cheese, 250g, well-drained
Optional
- powdered sugar, for dusting
Instructions
Make the Crust
- Add flour, sugar, and salt to a food processor. Pulse to combine.
- Scatter the cold butter over the flour and pulse until the texture is sandy.
- Add egg yolks, vanilla, and 2 tablespoons of cold water.
- Pulse until the dough starts to clump together, adding more water a little at a time as needed.
- Turn the dough onto a floured surface, gather it into a ball and press it into a flat disk.
- Wrap this in plastic and chill in the fridge for 30 minutes
Make the Filling
- Combine the rice, milk, and salt in a saucepan.
- Simmer over low heat, stirring often, until the milk is absorbed and the rice is tender, 20 to 25 minutes. Set it aside to cool slightly.
- Stir sugar, lemon zest and lemon juice into the warm rice until well combined, then allow the mixture to cool fully.
- In a large bowl, whisk the eggs, vanilla, and heavy cream.
- Add ricotta cheese and mix until smooth.
- Fold the cooled rice mixture into the ricotta mixture until everything is evenly blended.
Assemble and Bake the Pie
- Preheat the oven to 350°F.
- Roll the dough into a 12-inch round.
- Line the bottom and sides of a greased 9-inch springform pan with the rolled-out dough and trim the edges.
- Pour the filling into the prepared crust, smoothing the surface.
- Bake for 50 to 55 minutes, or until set and slightly golden on top. If the crust edges brown too quickly, cover them with foil.
- Cool the pie completely before removing the springform pan ring.
- Dust the top with powdered sugar (optional) before serving.
Notes
Let the rice cool fully: Prevents curdling when mixed with eggs.
Use parchment paper: Makes removing the pie from the pan easier.
Don’t overbake: The filling should be set but still slightly soft in the center.
Dust before serving: A light powdered sugar dusting adds a classic finish.
Nutrition
An Italian rice pie, also known as torta di riso or pastiera di riso, is a comforting, nostalgic dessert that brings creamy texture, citrusy flavor, and a beautiful presentation to your table. With its tender golden brown crust and smooth cooked rice filling, this pie is just the thing to slice and share with family or friends. Serve this tasty Italian Easter rice pie for the perfect finish to any meal.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
