Authentic Italian Easter Rice Pie recipe

Rinse the rice a few times until the water runs clear.

Add milk, water, cinnamon stick, butter and lemon peel in a saucepan. Bring to a boil. Then, add the rice and lower the heat. Cover and stir. Let it cook until the liquid is all absorbed.

Add the sugar and mix.

Remove the cinnamon stick and peel. Set aside until completely cool.

In a large bowl, add flour, sugar and salt. Whisk and mix the ingredients well.

Add the melted butter, eggs and orange zest.

Using your hand, mix to create a dough ball. Then, move to a work surface and work gently for a minute. Wrap in plastic wrap and refrigerate for an hour.

In a large bowl, cream ricotta and sugar using a handheld mixer.

Add eggs and continue mixing. Add the zest of orange, citron, liqueur and millefiori, and mix well.

Add the cooked rice and mix well.

Roll the pie dough to about 1/8 of an inch thick. Cover a baking pan and trim the borders.

Fill with rice mixture.

Roll out the dough trimming to make strips for the top of the pie. Bake at 180°C for 1 1/2 hours until golden on top.

Let it cool, dust it with confectioners sugar and enjoy!