and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Easter is this weekend, and we have a classic Italian Rice Pie recipe for you. This sweet rice pie is a dessert traditionally served on Easter by many Italian families. Rosalie Antignano from Angelo's Civita Farnese brings us a family recipe for this wonderful Italian tradition. 


- 2 cups sugar

- 2 tablespoons flour

- 12 eggs

- 2 teaspoons vanilla

- 1 quart milk

- 12-ounce can evaporated milk

- 4 cups cooked rice

- Ground cinnamon

Preheat the oven to 400 degrees.

Grease and flour a 9-inch by 13-inch Pyrex dish.

Measure sugar and flour, and whisk together in a bowl.

Beat 12 eggs in a mixer bowl.

Slowly add the sugar and flour mixture, and beat well.

Add vanilla. Gradually add milk and evaporated milk.

Slowly add cooked rice. Remove from mixer and stir with spatula.

Pour into prepared dish. Use a fork to make sure there are no clumps of rice and it's well distributed.

Sprinkle with cinnamon.

Cook at 400 degrees for 20 minutes and then lower to 350 degrees and continue baking for 1 hour. Check after 45 minutes due to varying oven temperatures.

Remove from oven and cool completely. Then refrigerate overnight.

Rice pie should be puffy and slightly brown.