Sweet Rice and Ricotta Pie
  • 3.5 ounces arborio rice
  • 16 ounces whole-milk ricotta
  • 3 ounces heavy cream
  • Finely grated zest of 2 lemons
  • ¼ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 4 large egg yolks, room temperature
  • 7.5 ounces granulated sugar
  • 1 ounce cream sherry
  • 2 large egg yolks
  • 1 ounce heavy cream
  • 1½ teaspoons vanilla extract
  • 15 ounces pastry flour, plus additional for rolling out the dough
  • 4 ounces granulated sugar
  • ½ teaspoon fine sea salt
  • 8 ounces cold unsalted butter, cut into 1-inch cubes
  1. Make the pastry crust: Whisk together the egg yolk, cream, and vanilla in a small bowl. In the bowl of a food processor, pulse together the flour, sugar, and salt. Scatter the cubes of butter on the top, and pulse everything together until the mixture resembles coarse meal. With the machine running, pour the egg mixture through the feed tube, and continue to process until the mixture forms a ball. Remove the dough from the processor, and divide into two equal portions (each will weigh about 14.5 ounces). Wrap in plastic wrap, and refrigerate at least a half hour and up to two hours.
  2. Unwrap one piece of dough and put it on a floured piece of parchment. Using a floured rolling pin, roll out the dough into a round large enough to line the sides of an eight-inch springform pan. Fit a piece of aluminum foil into the dough, and line with dried beans or pie weights. Refrigerate about 45 minutes.
  3. Preheat oven to 425 degrees. Bake the crust about 20 minutes; don't let it get too brown.
  4. Cook the arborio in about two cups of water, until it is softer than you'd normally eat it,then set aside to cool.
  5. Stir the ricotta, cream, lemon zest, and salt together in a medium bowl, set aside. In the bowl of a stand mixer fitted with the whisk, beat the eggs and egg yolks until they begin to thicken, then slowly pour in the sugar in a thin stream. When the mixture has thickened and increased in volume, reduce speed to low and add the ricotta and cooled rice, blending thoroughly.
  6. Pour the filling into the prepared pastry; it should come up to the rim.
  7. Reduce the oven temperature to 350 degrees. Bake the pie about 45-50 minutes, until just the center still jiggles slightly.
  8. Let the pie cool in the pan on a wire rack for at least an hour before removing the pie to a platter. Dust with confectioner's sugar, if you like; the pie is plenty sweet without it.
Ingredients are measured by weight in this recipe - you'll get the best results if you use a digital kitchen scale. The recipe for the pastry makes enough for a pie base and top crust, so you will have extra pie crust at the end - enjoy it, or go ahead and cut the ingredients in half. Finally, if you don't have pastry flour on hand, go ahead and substitute all-purpose flour cut with corn starch - you will use about 2¾ cups of AP flour and 6 tbsps corn starch. Make sure to check the weight - 15 ounces - so that the overall proportions are correct.
Recipe by Sprung At Last at http://www.sprungatlast.com/2015/11/sweet-rice-and-ricotta-pie/