Italian Rice Pie or Torta di Riso is a traditional Easter dessert, it’s a sweet pie and there are many versions of it, each family has their own. Mine is filled with creamy ricotta and mascarpone cheese, flavors of vanilla and orange, cooked arborio rice and rum soaked raisins. The dough is traditionally made with a pasta frolla but I’ve seen it made with just about everything, a typical shortcrust pie dough, either homemade or storebought, puff pastry and even made without a crust. I prefer phyllo dough for mine because I love the crispy crunchy texture it brings to the pie plus it goes so well with the creamy inside, and did I mention, it’s easy!
The filling comes together quickly if you use your food processor, you just dump every thing in and give it a whirl!
The only thing that needs to be made ahead of time is the rice, I cooked it the day before and refrigerated it and the raisins need ample time to soak in some warmed up rum, you want them nice and plump!
The food processor makes the filling nice and smooth, then all you have to do is stir in the rice and raisins.
I love how free form phyllo is, and it’s so forgiving, no matter how it looks before you bake it, it always comes out beautiful!
Isn’t she pretty?
You have to be patient when it comes out of the oven, let it come to room temperature then sprinkle powdered sugar all over.
Now she looks even prettier!
It’s creamy, custard like with a nice texture from the cooked rice, it’s crunchy, flaky and I have to admit, the rum soaked raisins make it! I should have added a little more…
Buona Pasqua!
- 2 cups of well drained dense fresh ricotta cheese
- ⅓ cup mascarpone cheese
- ¾ cup powdered sugar, plus extra for dusting
- 5 eggs
- 1½ cups of cooked arborio rice
- ½ to ¾ cup golden raisins
- ½ cup of rum liquor
- 2 teaspoons pure vanilla extract
- 1½ tablespoons orange zest
- 6 or 7 sheets of phyllo
- ½ stick of melted unsalted butter
- Preheat oven to 375F
- Cook the rice the day before or early in the day by placing 1 cup of dry arborio into 4 cups of milk, cook until tender with a little bite, then drain off all the leftover milk, cool down and refrigerate.
- Place golden raisins in a small bowl, pour rum on top, heat in microwave until warm not boiling then take out and let them sit for about an hour, then strain off extra rum.
- In food processor blend together the powdered sugar, ricotta, mascarpone, eggs, vanilla and zest until smooth, pour into a bowl and stir in the rice and raisins. ( you'll have some rice leftover).
- With the melted butter lightly brush a 10 inch x 1½ deep pie dish.
- Start layering your phyllo sheets over the bottom and up the sides leaving an over hang all around. Each phyllo layer needs to be brushed with the melted butter.
- When layering is complete pour the filling mixture into the pie dish on top of phyllo.
- Fold up the sides that hung over, you don't have to completely cover the top, it looks nice if you can peek through.
- Bake 45 minutes or until a knife comes out clean.
- Dust with powdered sugar when it comes to room temperature.
- For leftover pie, refrigerate, but then bring it to room temp when you want to eat it again for optimal flavor.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I’m making this for Thanksgiving (even though it’s really for Easter). I’m making it a day ahead because we’re traveling with it. Hoping it’s okay after being refrigerated 24 hrs.
Thank you for sharing the recipe!
The phyllo just won’t be as crispy Michele, but it will still taste good, give it a good shake of powdered sugar when you get there.
Hi Marie, It was absolutely delicious!
Wow! I’m Swedish and live in Italy, but I have never seen this pie before. What region is it from? Looks amazing nevertheless! 🙂
I made this over the weekend. So easy and so delicious. I love that it isn’t too sweet. The orange zest brightens it even more. Amazing!
So nice to hear that Maria, glad you liked it!
It looks so beautiful. I never used phyllo before. Can you use a regular pie crust?
Sure Gloria!
This is truly spectacular Marie! Absolutely beautiful – Happy Easter!
This takes me back to my childhood and Easter morning visiting all the aunts in Brooklyn ,we were the first to move to Queens.Pizza grain and Pizza gran and all the wonderful smells!
OMG this looks so scrumptious. And super simple!!! I am going to have to try this out!
Absolutely Gorgeous, Marie! So lovely. Love the rum, of course. I would love to make this for my next dinner party. Happy Easter!
Oh my Goodness!! Words fail me and as you know for being Italian that takes quite a bit! This is definitely on my to do list for next year!! I don’t usually rate a recipe until I made it but by looking at it and reading the ingredients I would love to give it a 10!! Mille grazie per la ricetta!! Your photos of the pie are beautiful. Did you have a hard time not drooling while you were focusing in?
Beautiful! No, gorgeous!!! Exquisite!
I’ll make this for Easter–thanks, Marie! I have to think up a gluten free crust so those GF members of my family can also enjoy it.
Pat you can make it without any crust at all if you want, just butter the dish good.
This will definitely be on my Easter menu. Yum!!!!!
Oh My Goodness in a pie plate.
My mamma used to make “la pastiera,” which uses cooked wheat berries in the filling in place of rice, and (dreaded) candied fruit in place of raisins. I like your addition of mascarpone, which in my experience makes the filling smoother, and less grainy and “wet.” Buona Pasqua, Marie!
Oh now I want this. Badly.
Beautiful and very festive, Marie. Have you ever made ricotta at home?
Yes.