Photo Credit: Ente Risi

This recipe has been translated into English from a recipe created by the Ente Nazionale Risi, which can be found here (in Italian) on their website. The Ente Nazionale Risi (National Rice Entity) is an organization that supports rice producers in Italy. Tenuta San Carlo is a member of Ente Nazionale Risi. When you make this recipe, we encourage you to visit the link to the original recipe, which is accompanied by some useful photos of the preparation process. 

This classic Italian recipe is rich, creamy, and sweet — perfect with a cup of coffee at any time of the day! The ingredients are simple, but the preparation takes a little patience. Rice gives this dessert its unique flavor and texture. We recommend preparing it with Tenuta San Carlo Ribe rice, but carnaroli rice can be substituted. 

Ingredients for the shortcrust pastry:

225 g Flour

100 g Almond Flour

140 g Butter

100 g Powdered Sugar

1 Vanilla Bean or 1 teaspoon Vanilla Extract

1 Egg

3 Egg Yolks

Pinch of Salt

Zest of ½ a Lemon 

Ingredients for the filling:

500 ml Whole Milk

70 g Ribe Rice

80 g Sugar

40 g Butter

1 Vanilla Bean or 1 teaspoon Vanilla Extract

Zest of 1 Lemon 

Pinch of Salt

25 Candied Amarena Cherries (optional) 

Ingredients for the pastry cream: 

8 Egg Yolks

20 g Cornstarch 

20 g Rice Flour  

1 Vanilla Bean or 1 teaspoon Vanilla Extract

140 g Sugar 

350 g Whole Milk

150 g Heavy Whipping Cream



First, prepare the shortcrust pastry. 

Cut the butter into small cubes and add it to a food processor, along with the flour. Process the butter and flour together until a sandy consistency is achieved. 

Add the eggs, lemon zest, paste from the vanilla bean and sugar. Use the food processor to mix together. 

Transfer the mix to a clean working space (such as a cutting board or kitchen counter) and form the dough into a ball. Cover with plastic wrap and place in the fridge for 30 minutes.

Next, prepare the pastry cream. 

In a saucepan, combine the sugar, yolks, paste from the vanilla bean, milk, whipping cream, cornstarch and rice flour. Mix together and allow to thicken over a low heat. 

Transfer the cream to a shallow container and cover with plastic wrap. Place in the fridge and allow to cool for at least two hours. 

In another saucepan, add the milk, sugar, butter, paste from the vanilla bean, lemon zest and a pinch of salt. Then, add the rice and cook for the amount of time indicated on the packaging. Allow rice to absorb the liquid and then allow to cool. 

Once the time has passed, take the pastry cream from the fridge and whip it to form a light cream. Then add the rice mixture to the pastry cream. 

Take the shortcrust pastry dough from the fridge and place on a clean working space that has been lightly dusted with flour. Roll it out with a rolling pin to a thin, even height for your pie crust.

Butter and flour the pie-tin, then place the dough over the pie-tin, cutting away any excess from the sides. The remaining dough should be placed back in the fridge. 

Use a fork to poke shallow holes in the base, then fill the crust halfway with the pastry cream. If adding the cherries, do so now, then add the remainder of the pastry cream. 

Roll out the remaining shortcrust pastry dough to form a decoration for the top of your pie. (You can try creating a lattice pie crust or something simpler.)

Brush the top of the pie crust with one beaten egg. Cook in the oven at 350 for at least 40 minutes. 

Buon appetito!

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