RICE PIE WITH PINEAPPLE RECIPES

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ITALIAN RICE PIE I RECIPE | ALLRECIPES



Italian Rice Pie I Recipe | Allrecipes image

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!

Provided by Star Pooley and KC

Categories     World Cuisine    European    Italian

Yield 1 - 9 1/2 x 13 1/2 inch pan

Number Of Ingredients 7

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

Steps:

  • 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.
  • Pour into a 9 x 13 inch buttered pan.
  • 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 : Calories 646.2 calories, CarbohydrateContent 59.3 g, CholesterolContent 326 mg, FatContent 36.7 g, FiberContent 0.5 g, ProteinContent 22 g, SaturatedFatContent 21.1 g, SodiumContent 244 mg, SugarContent 46 g

ITALIAN RICE PIE RECIPE - FOOD.COM



Italian Rice Pie Recipe - Food.com image

This recipe has a history. When I was young, tradition was that all the foods to be served on Easter Sunday were prepared in advance. On the day before Easter, the food would be layed out on the table so the local parish priest could come and bless the food. This recipe is a tradition on Easter Sunday. It is from Naples, Italy!

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 7

9 eggs
1 1/2 cups sugar
2 lbs ricotta cheese
1 teaspoon vanilla
1 pint heavy whipping cream
1 cup cooked non-instant rice, cooled
1 (29 ounce) can crushed pineapple (drained)

Steps:

  • Beat eggs in very large bowl.
  • Add sugar and mix well.
  • Stir in cheese and vanilla until smooth and creamy.
  • Add heavy cream and stir.
  • Fold in cooled, cooked rice and then drained pineapple.
  • Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
  • Bake@325* oven for 1 hour.
  • Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
  • Refrigerate after throughly cooled.

Nutrition Facts : Calories 519.8, FatContent 28.2, SaturatedFatContent 16.6, CholesterolContent 232.5, SodiumContent 133.2, CarbohydrateContent 52.4, FiberContent 0.8, SugarContent 35.3, ProteinContent 15.4

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