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Desserts

Italian Easter Rice Pie (Pastiera di Riso)

Neapolitan Rice Pie (Pastiera di Riso) is a traditional Easter dessert that can also be made gluten-free. This is achieved by replacing the cooked wheat with rice while keeping the other ingredients unchanged.
Recipe Italian Easter Rice Pie (Pastiera di Riso)
  • Difficulty Medium
  • Preparation 1 hour
  • Cooking 1 hour
  • Servings for 8 servings

Among traditional Neapolitan desserts, there’s one lesser known that is just as delicious as its “big sister.” We’re talking about Pastiera di Riso, one of the Neapolitan desserts that, unfairly, remains less celebrated. Its preparation closely follows that of the classic Pastiera Napoletana: a shell of pasta frolla (Italian shortcrust pastry) encases a filling made with ricotta, eggs, sugar, and rice. That’s right—instead of cooked wheat, the Pastiera di Riso recipe uses rice grains, naturally gluten-free.

It’s no coincidence, then, that the Neapolitan Pastiera di Riso is often made with a gluten-free shortcrust pastry, making this pie suitable for those with celiac disease as well. If you want to try making this rice dessert, you can choose from two options: traditional or gluten-free. As with any Easter dessert, the result will be outstanding either way.

Among other Easter treats, we also suggest trying a Homemade Colomba (the classic Italian Easter dove cake), a Sicilian Cassata, or one of our 25 Indulgent Easter Desserts.

Ingredient Notes:
Pasta Frolla can be made at home or found as ready-made pie crusts in international grocery stores. For a gluten-free version, use rice flour or a gluten-free flour blend.
Ricotta is a creamy Italian cheese, widely available outside Italy in most supermarkets. Opt for whole-milk ricotta and drain any excess liquid for best results.
Rice—the classic is arborio or another short-grain rice, though any medium or short-grain rice will work.
Orange Blossom Water (Fior d’Arancio) is a fragrant ingredient essential for the authentic flavor. Look for it in specialty or Middle Eastern stores. If unavailable, use a few drops of orange extract, or simply extra orange and lemon zest for aroma.

Ingredients for 8 servings

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Method

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  1. To prepare the Rice Pastiera, start by making the shortcrust pastry. In a bowl, mix together the flour, sugar, and grated lemon zest, which adds a refreshing citrus flavor to the dough.
  2. Next, add the very cold butter cut into small pieces and begin to knead the mixture with your fingertips until it resembles wet sand. This technique helps to create a flaky texture in the pastry.
  3. Finally, add the eggs and continue to knead fairly quickly to prevent the dough from warming up too much. Form a ball, wrap it in cling film, and let it rest in the refrigerator for a couple of hours. This resting period helps the gluten relax, making it easier to roll out later.
  4. Meanwhile, prepare the filling. In a saucepan, combine 100 grams of sugar (from the total amount), milk, butter, and floral essence. The floral essence gives a unique and aromatic flavor that is characteristic of the Pastiera.
  5. Once heated, add the rice and let it cook for 30 minutes until it absorbs all the liquid. This step is crucial as it ensures the rice is cooked perfectly and adds a creamy texture to the filling.
  6. In a separate bowl, sift the ricotta cheese and mix it with the remaining sugar. Add the eggs, vanilla, cinnamon, and finally the cooled rice. Mix well and set aside. This combination creates a rich and flavorful filling that is essential for the Pastiera.
  7. Using two sheets of parchment paper, roll out the pastry to a thickness of about 1 centimeter (approximately 0.4 inches). Transfer it into a 24 cm (about 9.5 inches) diameter pie pan, keeping the bottom sheet of paper underneath for easy handling.
  8. Trim off any excess edges and prick the bottom with a fork to prevent it from puffing up during baking. This technique also helps the pastry cook evenly.
  9. Pour the filling into the crust and level the surface. Then, after re-kneading the remaining pastry, roll it out and use a pastry cutter to create strips about 2 centimeters (approximately 0.8 inches) wide. Arrange these strips on the surface to create the classic diamond pattern that is characteristic of a Pastiera.
  10. Bake at 180°C (350°F) for one hour and allow it to cool completely before serving. This cooling process enhances the flavors and makes it easier to slice. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

As mentioned in the introduction, the Rice Pastiera can also be made gluten-free. In this case, substitute the shortcrust pastry with our recipe for Gluten-Free Shortcrust Pastry.

Tips

We recommend preparing the Rice Pastiera a day in advance and allowing it to rest until serving time for the best flavor.

Storage

The Rice Pastiera can be stored in the refrigerator for 2-3 days under a cake dome. However, we suggest bringing it back to room temperature before serving.

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