Rice pastiera
- Vegetarian
- Difficulty: Average
- Prep time: 60 min
- Cook time: 1 h 40 min
- Serving: 10
- Cost: Average
- Note + 30 min. of resting time for the base
PRESENTATION
Rice pastiera is a beloved Italian dessert that really brings people together during Easter in Campania. Seriously, it’s a treat. This sweet pie is a Neapolitan Easter pie that swaps out the classic cooked wheat for rice. And you know what? It ends up giving the filling a tender, almost creamy bite that really stands out among festive sweets. Folks in Southern Italy really love how orange blossom water makes the kitchen smell so sweet and fresh. And the scent? Unmistakable.
The golden crust holds everything together—so good—balancing the moist filling with just the right amount of crunch. Even fans of the original pastiera end up being pretty happy with this twist. It keeps all the flavors but feels a little lighter and way more comforting. In different parts of Campania, you’ll find little changes—maybe a bit more ricotta in one town or extra citrus zest in another—but the heart of an Italian rice pie stays the same: a mellow, creamy base, just a touch of tangy ricotta, and that familiar aroma from orange blossom water.
It’s a favorite at Easter tables, but to be honest, people make it any time they want something special that’s not too heavy. The way the rice absorbs the milk and sugar makes every slice moist and a bit golden around the edges, sort of like a cross between a rice pudding and a pie. Pastiera di riso is closely related to other rice desserts in Italy—think torta di riso or even a classic rice—but it really stands out for that perfect mix of textures and flavors you just don’t get anywhere else. Seriously good.
With its history and its ability to win over even the biggest fans of the original, rice pastiera always feels like a little piece of Campania right at your table. Whether you’re celebrating a special occasion or simply indulging in a taste of Italy, this dessert offers a great experience that resonates with both tradition and innovation. For real, it’s amazing.
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INGREDIENTS
- for the pastry
- Butter 9 tbsp (125 g) - (cold from the fridge)
- Type 00 flour 2 ½ cups (315 g)
- Eggs 4 oz (112 g) - (2 medium)
- Sugar 0.67 cup (130 g)
- Orange peel 1
- Baking powder 1 tsp (5 g)
- Fine salt 1 pinch
- for the cooked rice
- Carnaroli rice ¾ cup (150 g)
- Water 1.1 cups (250 g)
- Whole milk 2.1 cups (500 g)
- Sugar ¾ cup (150 g)
- Cinnamon sticks 2
- Orange peel 1
- Butter 1 ½ tbsp (20 g)
- for the filling
- Cow's milk ricotta cheese 1.8 cups (400 g)
- Cinnamon powder to taste
- Orange blossom water 2 tsp (10 g)
- Eggs 3
- for decoration
- Powdered sugar to taste
How to prepare Rice pastiera
To prepare the rice pastiera, start by placing the ricotta in a strainer to drain the excess whey. In the meantime, prepare the pastry: on a work surface, pour the flour in a mound, add the sugar 1, salt 2, and baking powder 3.
Perfume with grated orange zest 4 and add the cold butter cut into pieces 5. Knead quickly 6.
Add the eggs 7 and continue kneading quickly to incorporate them and obtain a homogeneous dough, wrap it in plastic wrap and place it in the refrigerator for 30 minutes 8. In a pot, pour the rice and water 9. Cook over high heat for 8 minutes from when it starts boiling, stirring often.
Add the milk 10, cinnamon sticks, orange zest, and sugar 11. Cook over low heat for 30 minutes, stirring often. Then remove the aromas 12.
Add the butter 13, stir and continue cooking for another 5 minutes, then pour the cooked rice into a baking dish 14, let it cool, cover with plastic wrap and set aside 15.
Take the pastry and roll it out on the work surface with a rolling pin 16 to a thickness of half a centimeter, wrap the sheet around the rolling pin 17 and unroll it on a flared pan measuring 22 cm at the base, 26 cm at the top, and 4 cm in height 18, previously buttered and floured.
Prick the bottom with a fork 19. Sift the ricotta through a strainer to make it smoother 20. Beat the eggs in a bowl and pour them over the ricotta 21.
Mix with a whisk, flavor with cinnamon powder 22 and orange blossom 23. Add the cooked and cooled rice 24.
Pour the filling into the mold, leveling the surface with the back of a spoon 25. Roll out the remaining pastry again to a thickness of half a centimeter. Cut strips 2 cm wide, long enough to cover the dessert. Place a row of strips on the pastiera 27.
Then weave them in the other direction to create diamonds 28. Bake in a preheated static oven at 350°F for 60 minutes, on the lowest shelf of the oven. Once cooked, let the dessert cool and then garnish with powdered sugar 29. The rice pastiera is ready to be served 30.