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Easter: Easter Grain Pie




Source of Recipe


kingarthurflour.com


Recipe Introduction


If you like rice pudding, you’ll love this “fancied up” pie version of that humble dessert.



List of Ingredients




1 quart whole milk
heaping 1/2 cup long-grain rice (such as converted rice)

Simmer the milk and rice slowly until thickened, and the rice has absorbed all the milk. I tried doing this in my bread machine set on the jam cycle; I heated the milk first, then poured it over the rice in the bucket. The cycle wasn’t quite long enough—I needed to give it another 15 minutes or so on the stove—but it did make the process a bit more convenient.

4 large eggs
1 cup sugar
1 pound ricotta cheese
1 teaspoon lemon juice
1 teaspoon lemon rind*
1 teaspoon vanilla*
*Or substitute 1/8 to 1/4 teaspoon Fiori di Sicilia flavoring, to taste


Recipe





Beat the eggs until foamy, then beat in the sugar until the mixture thickens. Stir in the ricotta, lemon and vanilla (or Fiori). Fold in the cooked rice.

Heavily butter the inside of a deep-dish pie pan* (1 1/2 to 2 inches deep). Sprinkle it generously with graham cracker crumbs.

Pour the rice filling into the crust. Bake the pie in a preheated 350°F oven for about 55 minutes, until it’s set in the center. Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired.


YIELD: 1 Pie, 12 Servings