Italian Rice Pie Ii

Ingredients

• Servings: 2
• crust
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup butter
• 1/2 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• filling
• 1 cup water
• 1/2 cup uncooked white rice
• 1 quart milk
• 1 (15 ounce) container ricotta cheese
• 1 1/2 cups white sugar
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest
• 6 eggs

Recipe

Preparation Time: 50 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 20 mins


• stir the flour and baking powder together in a bowl; set aside. in a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. beat in 3 eggs, one at a time, and stir in the vanilla. gradually beat in the flour mixture to make a soft dough. divide the dough in half and shape into two balls. working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. line the pie plates with the crust, and refrigerate until needed.
• bring the water to a boil in a saucepan, and stir in the rice. reduce the heat to medium-low, cover, and cook for 20 minutes. stir in the milk. continue cooking, stirring frequently, until the mixture thickens. set aside to cool.
• preheat oven to 325 degrees f (165 degrees c).
• meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. stir in the cooled rice mixture until evenly blended. pour into the pie shells.
• bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. cool on racks.