- 250 g shortcrust pastry
- 130 g rice
- 120 g milk
- 125 g sugar
- 130 g ricotta cheese
- 1 egg
- 1 vanilla bean
- Powdered sugar
Prepare shortcrust pastry by following basic recipe instructions. Let the dough rest in the fridge for at least an hour before using. This helps it firm up and be easy to work with.
In a large pot, boil water and cook rice until fully tender. Once cooked, rinse under cold water to stop cooking. Drain rice thoroughly using a sieve.
In a saucepan, heat milk and add the vanilla bean. Once it boils, pour the milk over the cooked rice and let it cool down completely before using in the filling.
In a separate bowl, mix together sugar, ricotta cheese, and the egg. Use electric whisks to blend until the mixture becomes smooth and creamy, ensuring it is well combined.
Once the rice has cooled, add it to the ricotta mixture. Gently stir until the ingredients are fully incorporated, creating a thick, creamy filling for the pie.
Roll out 2/3 of the shortcrust pastry and line a 20-22 cm tart pan. Pour the rice filling into the pan, level it off without pressing.
Seal with the remaining pastry and bake for 50-60 minutes at 180°C. Let cool before serving with powdered sugar.
