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This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!
Ingredients
- 9 eggs
- 1 ½ cups white sugar
- 2 pounds ricotta cheese
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup cooked white rice
- 1 (15 ounce) can crushed pineapple, drained
Directions
Step 1
Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
Step 2
Pour into a 9 x 13 inch buttered pan.
Step 3
Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 646 | |
| % Daily Value * | |
| Total Fat37g | 47% |
| Saturated Fat21g | 106% |
| Cholesterol326mg | 109% |
| Sodium244mg | 11% |
| Total Carbohydrate59g | 22% |
| Dietary Fiber1g | 2% |
| Total Sugars46g | |
| Protein22g | |
| Vitamin C5mg | 27% |
| Calcium387mg | 30% |
| Iron2mg | 11% |
| Potassium334mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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