Italian rice pie, known as pastiera di riso or torta di riso, is a traditional, sweet Italian dessert usually served after Easter. This traditional pie includes a creamy, dense custard filling made from Arborio rice (which is cooked in milk), ricotta cheese, eggs, and sugar, usually spiced with lemon, cinnamon or nutmeg.
This pie is traditionally made with a buttery crust similar to shortbread, known as pasta frolla. The traditional version of Italian rice pie is also made in a springform pan. Today’s most popular pie recipes are intended to be quick and easy. The traditional version of this pie cannot be quickly or easily. To save a little time, this recipe uses a refrigerated pie crust.
My wife is Italian and claims no one on her side of the family has made Italian Rice Pie for decades because it’s too difficult to correctly cook the rice. In a heavy duty pot cook the rice and milk over medium-low heat. Traditional recipes for this dessert recommend adding a lemon peel to the pot but removing it after the rice is done. Stir often to prevent the rice from sticking. Once the mixture starts to bubble, lower the heat and cook until the milk is completely absorbed. This could take anywhere from 15-25 minutes. Taste a small amount of the rice to make sure it is almost done.
Italian rice pie is a comforting, custard‑like dessert that blends creamy rice with warm citrus notes. Its texture is soft and velvety, somewhere between a cheesecake and a rice pudding, giving it a uniquely nostalgic character. Traditionally baked for Easter, it has become a year‑round favorite for anyone who loves gentle sweetness and subtle flavor.
The filling is enriched with eggs, vanilla, and often a touch of orange or lemon zest, which brightens the dense, creamy base. As it bakes, the pie develops a lightly golden top while the interior stays tender and moist. The crust adds a delicate, buttery contrast that keeps each slice balanced and satisfying.
Served chilled or at room temperature, Italian rice pie shines in its simplicity. It’s a dessert that feels both rustic and elegant, offering comfort without heaviness. Every bite carries the warmth of tradition and the quiet richness of Italian home baking.
What You’ll Need
Tools & Utensils
- 9-inch deep dish pie plate
- Wire cooling rack
- Wire whisk
- Medium bowl
- Medium saucepan
- Large bowl
- Measuring cup
- Set of measuring spoons
- Spoon
Key Ingredients
- Refrigerated pie crust
- Granulated sugar
- Long grain rice Arborio rice if you can find it
- Salt
- Ricotta cheese
- Milk preferably whole milk
- Eggs large
- Lemon juice
- Vanilla extract
Italian Rice Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 medium bowl
- 1 medium saucepan
- 1 large bowl
- 1 measuring cup
- 1 set of measuring spoons
- 1 spoon
Ingredients List
For The Filling
- 1 refrigerated pie crust
- 1 cup granulated sugar
- 1/3 cup long grain rice Arborio rice if you can find it
- 1/8 tsp salt
- 16 ounces ricotta cheese
- 1 1/2 cups milk preferably whole milk
- 4 eggs large
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
Prepare The Crust
- The refrigerated pie crust should sit at room temperature for 15-20 minutes or as directed on the package.
- Place the crust in the pie plate and flute or crimp the edge.
- Place in refrigerator until ready to be filled.
Cook The Rice
- Simmer the rice and milk in a medium saucepan on low until thickened and the milk has completely absorbed into the rice.
- Remove the pan from the heat and cool to room temperature.
Preheat The Oven
- Preheat oven to 400°F.
Prepare The Filling
- In a large bowl, whisk together the eggs until foamy then whisk in the sugar and salt until the mixture thickens.
- Stir in the ricotta cheese, lemon juice, and vanilla extract then fold in the cooked rice.
- Spoon the filling into the crust.
Bake
- Bake at 400℉ for 15 minutes then lower the oven temp to 350℉.
- Bake for an additional 40-45 minutes.
- Pie is done when the center is set and not jiggly.
Cool
- Allow to sit on wire cooling rack for 2 hours or until pie plate is cool to the touch.
