Ricotta and Rice Pie

Ricotta and Rice Pie
Photo by Alexandra Grablewski


  • ½ cup chilled vegetable shortening
  • 3 Tbs. ice-cold heavy cream or evaporated milk, more or less as needed
  • 1-½ tsp. grated lemon rind
  • 1-¼ cups sugar
  • ¼ tsp. table salt
  • 1-½ tsp. fresh lemon juice
  • 1-1/3 cups all-purpose flour
  • + 6 more ingredients
    • 1-¾ cups ricotta cheese
    • 1/8 tsp. ground cinnamon
    • 3 large eggs
    • ¼ cup cooked white rice
    • 2 cups heavy cream
    • 1 tsp. granulated sugar

Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprink...

View full recipe at Fine Cooking


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