Easy Recipes

Swiss Easter Rice Pie

Pie with a filling of rice cooked to a risotto consistency, ground almonds and lemon zest.

Prep: 50 min. Total: 35 min.

1/2 cup long-grain rice
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon unsalted butter
3 cups whole milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
1 tablespoon flour
3 large eggs, well beaten
Confectioners' sugar.
1 refrigerated pie crust
Flour for dusting

Prepare rice in an Aroma rice cooker according to the provided directions. Transfer to a large saucepan, add milk and butter, 1/2 cup sugar and salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.

Cool mixture to tepid and puree in a food processor. Pour into a bowl and add lemon zest, ground almonds and 1 tablespoon flour. Stir in eggs.

Place oven rack in lowest position and preheat oven to 350 degrees. Roll out on a lightly floured surface. Transfer to a 9-inch deep dish pie pan and press dough evenly into pan. Trim edges to a 1-inch overhang, fold overhang under to be flush with pan and flute all around pan. Pour filling into pastry.

Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectionersÂ’ sugar before serving.