Creamy Rice Pastiera and Lard Shortcrust: The Traditional Recipe: Dreaming of a tall, creamy pastiera that smells like spring? The Rice Pastiera is the most delicate variation of the classic Neapolitan version, perfect for those who love a velvety texture that melts in the mouth. Made with a flaky lard shortcrust and a filling rich in aromas, this recipe is the star of my Easter menu. Find out how to make it perfect in a few simple steps!
Looking for the perfect alternative to the classic pastiera? Try my Rice Pastiera: a crunchy lard shortcrust shell that encloses a heart of creamy rice scented with orange blossom. Easy, indulgent and Statusmamma-approved!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 14 Days
- Preparation time: 40 Minutes
- Cooking time: 2 Hours 30 Minutes
- Portions: 12
- Cooking methods: Oven, Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Easter, Spring
- Energy 937.66 (Kcal)
- Carbohydrates 138.26 (g) of which sugars 79.31 (g)
- Proteins 18.34 (g)
- Fat 37.15 (g) of which saturated 17.23 (g)of which unsaturated 18.37 (g)
- Fibers 1.52 (g)
- Sodium 125.24 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For this recipe I chose simple but high-quality ingredients to guarantee a professional result right in your home kitchen.
With the quantities we set (about 1.1 lb finished shortcrust and about 4 lb total filling between rice, milk, ricotta, sugar and eggs), the finished dessert weighs about 2.3 – 2.5 kg (~5 – 5.5 lb).
Pan 22/24 cm: Ideal for dividing into two pastiere of about 1.2 kg (2.6 lb) each. (22/24 cm ≈ 8.7–9.5 in).
Pan 32 cm: Perfect for a single “monumental” pastiera to share with the family. (32 cm ≈ 12.6 in).
- 4 cups 00 flour (type 00 Italian flour)
- 1 cup granulated sugar
- 1 cup + 2 tbsp lard
- 2 eggs
- 1 egg yolk
- 1 lemon zest
- 1 pinch salt
- 1 1/2 cups Arborio rice
- 2 1/2 cups whole milk
- 2 3/4 cups whole milk ricotta, well drained (or well-drained sheep's ricotta)
- 2 1/2 cups granulated sugar
- 5 eggs
- lemon zest
- 1 orange zest
- 1 vial orange blossom water (and/or millefiori (mixed flower water))
Nutritional Values (per ~150 g slice)
Indicative data for an average slice:
Nutrient
Value per serving
Calories 380 kcal
Fat 16 g
Carbohydrates 52 g
Protein 8 g
Sugars 28 g
With the quantities we set (about 1.1 lb finished shortcrust and about 4 lb total filling between rice, milk, ricotta, sugar and eggs), the finished dessert weighs about 2.3 – 2.5 kg (~5 – 5.5 lb).
Tools
You don’t need professional pastry equipment to make this delight, just a few essential tools we all have in the pantry.
- 1 Pan pastiera pan
Steps
Follow these three key steps to get a rice pastiera worthy of the best patisseries.
1. The Shortcrust and the Rice
Start by preparing the shortcrust by working the flour and lard, then add the sugar and a pinch of salt; work until you obtain a sandy texture, then add the eggs and work until you form a dough ball. Let it rest in the fridge wrapped in plastic wrap. Meanwhile, cook the rice in the milk with the aromatics until it has absorbed all the liquid and becomes creamy. Let it cool completely.
2. The Ricotta Filling
Work the ricotta (well drained!) with the sugar until you get a smooth cream. Add the eggs one at a time, then fold in the now-cold rice, the aromatics and candied fruit if you like. Mix well to blend all the flavors.
3. Assembly
Roll out the shortcrust in the pan previously greased with a thin layer of lard and lightly floured. Pour the filling up to about 1 finger from the edge and decorate with the classic 7 crossed diamond strips.
How to bake the rice pastiera
Proceed to baking: bake at 338°F in conventional mode (170°C converted to °F) positioning the pan on the middle-lower rack of the oven for the first 40 minutes; this step is essential to properly cook the base.
Then move the pastiera to the middle rack and continue baking until it puffs up, the surface is nicely golden and it begins to drop slightly.
Tip: If you see the surface browning too quickly, shield it immediately! Lay a sheet of parchment paper on top and continue baking calmly.
Remember: the weight may vary slightly depending on how much you dry the rice in the milk and the size of the eggs. If you use a 32 cm pan, make sure the shortcrust edges are sturdy enough to hold all the filling!
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Storage, Tips and Notes
The rice pastiera keeps perfectly under a glass dome for 4-5 days. My tip: Make it 1 or 2 days in advance! Resting allows the flavors to stabilize and the shortcrust to become irresistible. If the surface darkens too much while baking, cover it with a sheet of parchment paper.
The secret for a perfect Rice Pastiera
FAQ – Frequently Asked Questions about Rice Pastiera
All the secrets to solve the most common doubts and get a perfect dessert.
Can I use butter instead of lard?
Yes, but lard gives a unique flakiness and the typical color of the tradition.
Why did the pastiera puff up too much in the oven?
It’s normal! During cooling it will lower slightly, returning to the perfect level.
Can I blend the rice?
If you don’t like feeling the grains, you can blend a portion of them, but the original recipe expects whole rice grains to give texture.
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