Italian Rice Pie

Recipe by Susan Reid

If you like rice pudding, you'll love this "fancied up" pie version — aka "grana pie" — of that humble dessert. The flavors and texture of this dish are very Italian. A hint of lemon and vanilla are all that accent the comforting blend of rice, milk, eggs and sugar in the pie. It's very nice as is, but if your idea of rice pudding means nutmeg and raisins, we think they're a great addition.

55 mins
55 mins to 1 hr
2 hrs
12 servings
Italian Rice Pie - select to zoom
Italian Rice Pie - select to zoom
Italian Rice Pie - select to zoom


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  1. To make the crust: Whisk the spices and salt into the cracker crumbs.

  2. Stir in the melted butter until the mixture is evenly moistened, then press into the bottom and up the sides of a 9" pie pan that's at least 1 1/2" deep (2" deep is a little more comfortable.) The mixture will be fairly dry; that's how it should be.

  3. To make the filling: Simmer the milk and rice slowly until thickened, and the milk is completely absorbed. Remove the pan from the heat and cool to room temperature.

  4. In a large bowl, beat the eggs until foamy, then beat in the sugar and salt until the mixture thickens.

  5. Stir in the ricotta, lemon, and vanilla (or Fiori). Fold in the cooked rice.

  6. Spoon the rice filling into the crust.

  7. Bake the pie in a preheated 350°F oven for about 55 minutes, until it's set in the center.

  8. Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired.