Rice pie is traditionally served alongside ricotta pie for Easter Sunday dessert, but I’ll let you in on a secret: the best time to eat it is Monday morning.

After a night in the fridge, the flavors deepen and the texture becomes perfectly creamy.

This pie is best enjoyed at room temperature, often prepared ahead of time for Easter Sunday.

By evening, any leftovers are wrapped and refrigerated — a beloved Italian tradition that turns into the most comforting breakfast treat the next day.

DOWNLOAD PDF OF EASTER RICE PIE RECIPE HERE:

EasterRicePie

Cooking Times

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–5

Ingredients

• ¾ cup short-grain rice

• ¾ cup whole milk

• ¼ cup sugar

• ½ teaspoon ground cinnamon

• 1 cup whole-milk ricotta

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon butter (for greasing)

• 1 tablespoon rice flour (for dusting the dish)

• Pinch of salt

Optional substitutions:

• Cornstarch or finely ground cornmeal can replace rice flour.

Instructions

Step 1

Rinse the rice under cold running water. Place it in a heavy-bottom saucepan with ¾ cup water and bring to a boil.

Reduce the heat, cover, and simmer for about 10 minutes, until most of the water has been absorbed.

Add the warm milk, sugar, salt, cinnamon, and vanilla extract. Heat gently for a few minutes until the rice mixture just begins to simmer.

Remove from the heat, cover the saucepan, and let it rest for 15 minutes.

Step 2

In a bowl, whisk together the ricotta and eggs until smooth and well combined.

Step 3

Let the rice cool slightly, then fold it into the ricotta and egg mixture.

Step 4

Butter a baking dish and dust it with rice flour. Shake out any excess.

If rice flour is unavailable, you can use cornstarch or finely ground cornmeal.

Step 5

Mix the rice and ricotta mixture well and pour it into the prepared baking dish.

Preheat the oven to 340°F.

Step 6

Cover the dish with aluminum foil or parchment paper and bake for 30 minutes.

Remove the foil during the last 10 minutes to allow a light golden crust to form.

Step 7

If you prefer a softer pudding, you can skip browning the top. Instead, invert the baked pudding onto a serving plate so the golden base becomes the top.

Serve the pudding warm, topped with jam, fruit preserves, or sour cream.

Enjoy!

Tips & Tricks

• Use whole-milk ricotta for the creamiest texture.

• Let the rice cool slightly before mixing with eggs to prevent scrambling.

• A ceramic or glass baking dish works best for even baking.

• The pudding can also be served chilled, similar to a ricotta cheesecake.

FAQ

Can I use arborio rice?

Yes. Arborio or any short-grain rice works perfectly because it releases starch and creates a creamy texture.

Can I make this recipe ahead of time?

Yes. The pudding keeps well in the refrigerator for 2–3 days. Reheat gently or serve chilled.

Can I add raisins or chocolate chips?

Absolutely. Add ¼ cup raisins, chocolate chips, or candied orange peel for extra flavor.

Can I make it gluten-free?

Yes. The recipe is naturally gluten-free, especially if you use rice flour or cornstarch to dust the pan.

Nutritional Facts

(per serving — approximate)