Mini Rice Pastieres
Easy and fragrant recipe perfect for Easter
The mini rice pastieres are a more practical and faster version of the classic Neapolitan pastiera. I often make them during the Easter period because they are easy to make, faster to bake and perfect to serve as individual portions.
Instead of wheat I use rice cooked in milk, which makes the filling delicate, creamy and very aromatic thanks to typical flavors like orange blossom, vanilla and citrus zests.
They are perfect for:
Easter lunch
buffets and single-portion desserts
make-ahead preparation
Try these desserts too:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 5 tbsp granulated sugar
- 4 tbsp butter
- 3/4 cup milk
- 1/2 cup water
- 6 tbsp granulated sugar
- 7 oz ricotta
- 1 egg
- 1/3 cup rice
- 1 1/2 tbsp butter
- ground cinnamon
- orange blossom flavoring
- orange zest
- lemon zest
- vanilla
Steps
👩🍳 Preparation video HERE.
-
I cook the rice
First I put the rice in a small saucepan with the milk and the water.
I simmer for about 20 minutes, stirring occasionally.
I add:
orange zest
I add:
sugar
cinnamon
orange blossom flavoring
vanilla
I mix well.
At the end I add the butter and let it cool completely.
I make the shortcrust dough
In a bowl I put the flour, the sugar, the egg and the butter.
I knead quickly until I get a homogeneous dough.
I wrap it in plastic wrap and put it in the refrigerator for about 30 minutes.
I prepare the filling
When the rice is cold I add the ricotta and the egg.
I add a little more flavoring to taste and mix well until I obtain a smooth cream.
I form the mini pastieres
I roll out the shortcrust dough on a sheet of parchment paper, helping myself with a little flour.
I cut out circles and place them in the molds, making them adhere well.
I prick the bottom with a fork.
I add the rice filling.
Decoration
I roll out the remaining shortcrust dough and cut strips.
I place them on top, forming the classic pastiera lattice.
Baking
Bake in the oven at 356°F for about 30 minutes.
I let them cool completely before serving.
-
✨ Result
You will obtain creamy, fragrant mini rice pastieres perfect for Easter, ideal as a more practical version of the traditional dessert.
storage:
3 days in the refrigerator well covered
freezable up to 1 month
👉 Tip: take them out of the fridge 15-20 minutes before serving.
FAQ (Questions & Answers)
Can I use only milk without water?Yes, they will be even creamier.
Can I add more flavoring?Of course, you can add more orange blossom or vanilla.
Can I use only milk without water?Yes, they will be even creamier.
