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Rice Pie

A sweet and comforting dessert that combines the creaminess of rice pudding with a flaky pie crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Greek
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup short-grain rice Can substitute with Arborio rice for creaminess.
  • 4 cups milk Consider using coconut milk for a tropical flavor.
  • 1 cup sugar For a lower sugar option, reduce the amount or use a substitute.
  • 2 teaspoons vanilla extract
  • 3 large eggs Can substitute with flax eggs or a commercial egg replacer.
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon Additional for sprinkling on top before serving.
  • 1 zest lemon
  • 1 pinch salt
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Rinse the rice under cold water until the water runs clear.
  3. In a large saucepan, combine the rinsed rice and milk. Cook over medium heat, stirring frequently, until the rice is tender and the mixture thickens—about 25-30 minutes. Once cooked, remove from heat.
  4. Stir in the sugar, vanilla extract, lemon zest, and a pinch of salt. Allow the mixture to cool slightly.
  5. In a separate bowl, beat the eggs. Gradually whisk in the flour until smooth.
  6. Slowly add the egg and flour mixture into the cooled rice pudding, stirring constantly to combine.
  7. Stir in the melted butter and cinnamon until fully incorporated.
  8. Pour the mixture into a greased 9-inch pie dish.
  9. Bake for 40-45 minutes, or until the top is golden and set.
  10. Remove from the oven and let it cool completely before dusting with powdered sugar and serving.

Notes

Serve warm or chilled with whipped cream, vanilla ice cream, or fresh berries. Keeps well in the fridge for up to 4-5 days. Freeze leftovers for up to a month.