Rice Pie
A comforting rice pie featuring a creamy, sweet filling infused with vanilla and optional cinnamon and raisins. Its rich texture and warm flavors make it perfect for family dessert or special gatherings. The crispy crust complements the luscious rice mixture for a satisfying treat.
Ingredients
Instructions
- Cook rice as directed and let it cool.
- In a bowl, beat together butter, sugar, and eggs.
- Add salt, vanilla, and milk to the mixture.
- Stir the cooled rice into the mixture.
- Pour the mixture into the unbaked pie crust.
- Bake at 400°F (200°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C).
- Bake for an additional hour until set and golden.
Tips & Substitutions
For a creamier texture, consider using short-grain rice instead of long-grain. If you're out of butter, coconut oil or margarine can be used as a substitute. To enhance the flavor, try adding a pinch of nutmeg along with the cinnamon, or substitute vanilla with almond extract for a different twist. This pie is a perfect way to use leftover rice from other meals.
Serving Suggestions
Serve the rice pie warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on top. It pairs beautifully with coffee for breakfast or as a dessert after a hearty meal. For a delightful contrast, consider serving it alongside a fresh fruit salad or a scoop of sorbet.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 30 seconds or until heated through. Alternatively, you can warm it in the oven at 350°F (175°C) for about 10-15 minutes to restore its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pie contains roughly 1481 calories, with 8g protein, 86g carbohydrates, and 116g fat. It is an excellent source of vitamin C (46% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 673mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but note that it may alter the texture and cooking time. Brown rice generally takes longer to cook, so ensure it's fully cooked and cooled before incorporating it into the recipe.
Can this pie be made ahead of time?
Absolutely! You can prepare the pie a day in advance. Just bake it, let it cool completely, and store it in the refrigerator. When ready to serve, simply reheat as needed. This makes it a convenient option for gatherings or holiday meals.
Is it possible to make this recipe dairy-free?
Yes, you can make this rice pie dairy-free by using plant-based butter and a non-dairy milk substitute, such as almond or oat milk. Be sure to check that all ingredients align with your dietary needs for a fully dairy-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).