The RICE PASTIERA is a traditional Italian dessert, particularly popular in Irpinia and throughout Campania, especially during the Easter holidays. It is a variation of the better-known Neapolitan pastiera, but instead of using wheat, the rice pastiera uses rice as the main ingredient.
This dessert is much appreciated for its creamy texture and delicate flavor, which can be scented more or less intensely with orange blossom water, citrus zest or, if you like, candied citron. In short, just like the traditional pastiera, it differs mainly in the cream’s texture and a slight variation in taste.
For this reason I recommend you try this version as well so you can decide which one you prefer.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8-10 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 466.93 (Kcal)
- Carbohydrates 68.75 (g) of which sugars 38.09 (g)
- Proteins 10.58 (g)
- Fat 17.53 (g) of which saturated 10.94 (g)of which unsaturated 6.41 (g)
- Fibers 0.89 (g)
- Sodium 91.17 (mg)
Indicative values for a portion of 150 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
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- pinch salt
- lemon zest
- baking powder (a scant teaspoon)
- 1 egg (medium at room temperature)
- 3/4 cup Carnaroli rice
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1 vial orange blossom water
- 1 lemon (use untreated (unwaxed) zest)
- 3 eggs (medium at room temperature)
- 1 cup ricotta (cow's milk)
- 3/4 cup granulated sugar
- 2 tbsp Strega liqueur
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
FOR THE RICE PASTIERA YOU WILL NEED
- 1 Pan for a 9-inch (22 cm) pastiera
- 1 Pot
- 1 Bowl
- 1 Whisk
- 1 Rolling pin
- 1 Pastry board
Steps
The preparation of the RICE PASTIERA is easy but requires some time for the preparations.
In a bowl or in the bowl of a stand mixer, mix the flour with the sifted baking powder and the lemon zest. Make a well in the center and add the cold butter in pieces, the sugar and a pinch of salt.
Start working everything until you obtain crumbs. Add the egg and incorporate it quickly until you get a smooth, homogeneous dough.
Wrap it in plastic wrap and let it rest in the fridge for 1 hour.
In a high-sided pot place the milk, the lemon zest, the orange blossom water and bring to a boil. Add the rice and, stirring from time to time, let it cook for 25 minutes or until the rice is very soft and creamy.
Remove the lemon zest, add the sugar, stir and let cool.
In a bowl place the sieved ricotta, the sugar and mix until you obtain a smooth cream. Add the Strega liqueur, the vanilla extract, the cinnamon and combine. Then add the eggs and mix. Finally add the cooled rice cream and mix well.
Roll out the shortcrust pastry to a thickness of 4 mm (about 1/6 inch) and line a buttered 9-inch (22 cm) pan. Pour in the filling, not all the way to the edge, and finish by making the classic lattice strips.
Bake the rice pastiera in a preheated static oven at 338°F for 60-70 minutes or until the surface is golden.
Turn off the oven and leave it inside for another 30 minutes. Then remove it from the pan and let it cool completely.
I recommend enjoying it after one or even two days so that the flavors can blend perfectly. At serving time dust with powdered sugar.
VARIATION
For a rice pastiera richer in aromas you can also add 1/2 cup (about 3.5 oz) of candied fruit such as candied citron or orange into the filling.
STORAGE
In the refrigerator: After baking and cooling, the rice pastiera can be stored in the refrigerator to extend its freshness. It is advisable to cover it with plastic wrap or place it in an airtight container to protect it from moisture and other odors.
At room temperature: If you prefer to consume the rice pastiera at room temperature, you can leave it out of the refrigerator for a maximum of 1-2 days. However, keep in mind that fresh ingredients such as ricotta and eggs can spoil more quickly at room temperature, so it is better to consume it within a short time.
Freezing: The rice pastiera can be frozen for longer storage. Before freezing, cut it into individual portions and wrap them well with plastic wrap or aluminum foil suitable for food. You can then keep them in the freezer for up to 1-2 months. To thaw, transfer to the refrigerator overnight and then gently warm in a low oven before serving.
