Posted by: marthabernie | March 30, 2014


I have never made this recipe, but with Easter coming in just three weeks, I think I will give it a try.  This is a very Italian type recipe, but nutmeg and raisins can be added if you want it to be more like rice pudding.  Alternately, candied orange zest and pistachios might be nice also!



1 cup graham cracker crumbs

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup unsalted butter, melted


3 cups whole milk

1/3 cup Arborio, long grain or converted rice

4 large eggs

1 cup sugar

1 pound ricotta cheese

1 teaspoon lemon juice

1 teaspoon lemon rind

1 teaspoon vanilla extract

Whisk the spices into the crackers crumbs, stir in melted butter and then press into a pie pan and up the sides.  Mixture will be fairly dry.  Use a deep 9 inch pie dish for best results.

Simmer the milk and rice slowly until thickened, and the rice has absorbed the milk.  Remove the pan from the heat and cool to room temperature.  In a large bowl, beat the eggs until foamy, then beat in the sugar until thickened.  Stir int he ricotta, lemon and vanilla.  Fold in cooked rice.  Pour the rice filling into the crust.  Bake at 350 degrees F for about 55 minutes until the center is set.  Remove from the oven and cook, serve with sliced strawberries or raspberries.

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