Ricotta and Rice Pie: Not as gross as it sounds

I came across a recipe for a ricotta and rice pie and figured, “what the hay, I’ll try it.” You can find the actual recipe here at finecooking.com.

As you can tell from my first picture above, I went the lazy route and bought a frozen pie crust. It was somewhat of a mistake, come to find out, but given the fact that I didn’t feel like making a crust, it was a worthy mistake. Oh and if I were to make the crust, I wouldn’t have used shortening like the recipe called for. Instead it would have been butter all the way for me, baby!

While the crust thawed a bit, I mixed the eggs (above) with the sugar (below).

I made sure to take breaks to munch on my homemade hummus (below).

While I ate hummus, I cooked some rice for the pie. As you can tell from the name, it is a pie that has rice in it (below).

Other essential ingredients are lemon zest and juice (above and below) and heavy whipping cream and ricotta cheese (below).

I mixed all that stuff together (below).

Then I added cinnamon (below).

I poured the mixture into the pie crust (below). I realized that I had enough filling to fill two pie crusts. Apparently the pie crust recipe was for a bigger crust than what I bought. I suppose. I thought about filling another crust, but I decided not to.

Here it is after baking (below).

As you can see, the crust got a little crispy. Probably because it wasn’t the right size and it was store bought. It still ended up being pretty good though. The pie was quite rich, but it was one of those richnesses that sneaks up on you, like after two slices. You get to chowing down and it’s not until it’s too late that you realize you might have gone too far.