The chicken can be cooked in a slow cooker until it is so soft that it just shreds while soaking up the flavorful marinade. These are the ideal tacolicious bite size of sweet, tangy, and spicy! For the ginger and lime, I grate them with a microplane rasp grater. produces either 8 fajita-sized pieces or 4 soft taco-sized portions! Enjoy!
| Servings: | 8 |
| Yield: | 1 – 9 1/2 x 13 1/2 inch pan |
Ingredients
- 9 eggs
- 1 ½ cups white sugar
- 2 pounds ricotta cheese
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup cooked white rice
- 1 (15 ounce) can crushed pineapple, drained
Instructions
- Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
- Pour into a 9 x 13 inch buttered pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Nutrition Facts
| Calories | 646 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 326 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 21 g |
| Sodium | 244 mg |
| Sugars | 46 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! I have tried different recipes and I love this one.
I love this recipe. Easy and delicious but it bakes longer than one hour at 325. I’m wondering if temp and time should be adjusted but not sure what is best. I just baked it for a much longer time at 325 til golden brown. Probably 1 1/2 hours Italian Rice Pie I
Awesome, easy , taste great
loved it
I made this recipe for Easter. The only change was the cooking time, I cooked for 90 minutes like other suggestions. The whole family loved it. My mother in law said it was the best she has ever had.
My family loves this pie! I make it without the pineapple normally and occasionally with whole milk and I cut the sugar by half. It is still great!!!
I added 1/2 a can crushed pineapple and a whole can of drained fruit cocktail. It took about an hour and a half to cook. It was absolutely delicious.
This was the BEST rice pie I have ever had. My husband is Italian and they all rave about “their” rice pie as being the best. I always found them dry and unpleasant. One Easter I asked my husband, “if rice pie is so great, why it is only made once a year?” Then I hosted Easter and found this recipe. I actually wrote on the printed out recipe “OMG – Can’t believe rice pie could be this good!” This is the 3rd year I am making it but also make it several times a year for neighborhood gatherings. The only additions I made was 2 C of rice instead of 1. I also added lemon zest. This is a keeper!!!
I followed this recipe exact except I doubled the rice. It was just what I expected and don’t understand the negative comments at all. I also made a simple amaretto whip cream to top it with and loved it. It was a huge hit at my house and a family gathering (Italians lol). bake time for me was a little under 2 hours. The second time I made it I beat the eggs on high until they thickened, this made a much lighter, fluffier batter, for those who don’t like the texture of traditional Ricotta pie give this a try.
This is like the ricotta pie my mother in law makes (based on her Italian mother in laws recipe) but without crust and with rice. I would say this is more moist than ricotta pie. Made for Easter. My mother isn’t big pineapple fan so I also went traditional and used the zest of 1 orange instead. I might add the juice also next time but it was so moist I doesn’t really need it. I’ll probably be eating for breakfast tomorrow. Nice that there is a low level of sugar overall, just tons of calories (but who’s counting)
This was really good! Stay away if you’re on a diet because you’ll easily eat a lot of this! Followed the recipe exactly. Great way to use leftover rice! The only complaint is that it took much longer to cook, almost 2 hours in total which then left the top a darker color. Maybe the next time I’ll increase the temp to 350 and see if that helps it set faster and allow a nicer color top. I will also mention that although it didn’t bother me the texture might be off putting to some. The flavors are spot on and to me the whole thing was great.
Made this recipe a few times, my family liked it but kept saying it was lacking in something. Last time I added 1 Tablespoon of Nutmeg, the flavor just made it just that much better.
With a few adjustments this recipe is very close to my grandmother’s. Baking time for me 1 hour 30 mins.
I tried this recipe for the first time and brought it to Easter Dinner at my cousin’s. I am not Italian so I had never heard of this dessert, nor did I know what it was suppose to look like and taste. One side our family are first generation Italian Americans. Their mother, who arrived via boat from Italy, use to make this dessert for them all the time. After tasting mine attempt, they said it felt like Mom was there with them and that it was just like they remembered. I want to make sure I make this again this year, but alarmingly I was unable to locate the recipe! With some careful searching however, I was able to locate it. TRY IT, YOU’LL LOVE IT!!!
Just like my grandmother from Naples used to make. She didn’t cook using a recipe book or a measuring cup so we dint know how to make it. The last time she made it for us was probably about 1970, so I’ve waited a very long time. By the way, it took a lot longer to bake than the recipe indicated.
delicious
Time needs to be revised. Or ingredient amounts. I cooked mine for 90 minutes and left in oven, turned off, for another 20. Very very moist after substantial cooling, at least it wasn’t dry. But it wasn’t firm either. Taste was fine, but, would not make again due to effort, amount if ingredients and lengthy bake time. Will look for another recipe next year!
Just finishing up. Looks beautiful . Definitely takes about 2 hours to cook, though . Will dust with powdered sugar when served.
I was looking for an “Easter Dessert”, when I found this.My in-laws are some what old school Italian and I never heard them talk about this so I figured I would try it. It was a hit(the family talked about how their moms would make something similar). I absolutely LOVE this recipe, and will definitly be making it again. I did not have pineapple so I used fresh lemon juice & zest with fresh orange juice & zest.
I loved it and don’t think it could be any easier. I always disliked the ones made with zest and pineapple is the perfect fill-in for me. I am making it again tonight.
Very easy to make. Although I did have to cook a little longer then an hour. I added some grated orange skin to mixure to give it some more zing. This recipe is the best! It beats bakery rice pies!