I suspect it originated in the South where rice was a staple. It was probably handed down by word of mouth until someone who knew how to write put it on a scrap of paper so it wouldn't be forgotten.
It's an easy custard type pie that turns out well even if you change the amount of rice.
INGREDIENTS:
1 Pie crust for a 9” single crust pie
3 Large eggs
1 Cup White sugar
1 ¾ Cups Ricotta cheese (I suspect cottage cheese was originally used)
2 tsp. Lemon juice (or white vinegar)
2 Tbsp. Lemon rind (optional)
2 Cups Heavy cream
1 Cup White rice – cooked
½ tsp. Ground Cinnamon
¼ tsp. Allspice
DIRECTIONS:
Preheat oven to 350°. Prepare the pie crust and set aside. (I prefer to use a deep dish style pan.)
- Crack the eggs into a large bowl and beat until well blended. Now add in the sugar and beat until it's blended in.
- Stir in the ricotta, lemon juice and rind until thoroughly incorporated.
- Add the cream a little at a time until smooth. Fold in the rice.
- Stir in the cinnamon and allspice.
- Pour the filling into the pie crust.
- Place in the oven and bake until a toothpick inserted in the center comes out clean and the top is nicely browned (45 to 60 minutes).
- Let cool completely on a wire rack before serving.
I like to chill this pie before serving as it cuts a little cleaner.
Good Eating to all especially my friends on Redgage!!
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