To make Italian rice pies, prepare 2 pie crusts, then add a mixture of rice and milk combined with ricotta cheese, sugar, lemon and eggs. The recipe calls for 50 minutes of preparation and 90 minutes of cooking time, and it yields two pies.
To make crusts for Italian rice pies, stir together 2 1/2 cups of all-purpose flour with 1 tablespoon of baking powder. In a separate bowl, cream together 1/4 cup of butter with 1/2 cup of sugar, then beat in 3 eggs, one at a time. Add 1/2 teaspoon of vanilla extract, then gradually beat in the flour and baking powder mixture. Shape the dough into two balls and roll each out on a floured surface to fit two 10-inch pie plates. Refrigerate the crusts until you are ready to fill them with the rice mixture.
To make the Italian rice pie filling, boil 1 cup of water, then stir in 1/2 cup of uncooked white rice. Cover the pot, reduce the heat to medium-low and cook for 20 minutes. Add 1 quart of milk and stir frequently until the mixture thickens. Preheat the oven to 325 degrees Fahrenheit, then beat together 15 ounces of ricotta cheese, 1 1/2 cups of sugar, 1 tablespoon of lemon juice, 1 tablespoon of grated lemon zest and 6 eggs. Stir in the rice mixture and pour the filling into the pie shells. Bake the pies for about 90 minutes or until they are golden brown.