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No Crust Rice Pie

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
anita moore

anita moore

This rice pie is a traditional Easter dessert, and it is easy to make because it has no crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 73.9g
  • 24%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate.
  4. Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.
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Reviews

jjketark
9

jjketark

1/5/2006

eh. it's allright. it was very easy to make, the taste is good, but nothing special. If you wanted to make a rice pie for easter, this is a good recipe, but I wouldnt go out of my way to make it. I mostly just wanted to use up my instant rice - mission accomplished.

Chance503
3

Chance503

9/14/2008

I made this pie with some leftover white rice I got from Chinese take out. It turned out really good! I didn't have vanilla, so i used almond instead, which turned out to be a nice touch. I would definitly make this whenever I need to get rid of some left over rice!

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