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Arborio Rice Pudding Pie

This Arborio Rice Pudding Pie is one of my son's favorite recipes. I always use a refrigerated pie crust for it because there is enough to do making the pie. I added fresh cinnamon whipped cream to the slice.


1 Cup of cooked rice room temperature (I use Arborio rice cooked in salt, water and butter)

3/4 Cup of sugar

2/3 Cup full fat ricotta cheese

3 eggs

1 1/2 cups of heavy cream

1 tsp. vanilla extract

1/2 tsp. fresh lemon juice

1/2 tsp. salt

1/4 tsp. cinnamon plus more for the whipped cream

4 oz. Mascarpone cream cheese (softened at room temperature)

Small container of whipping cream

1 9 1/2 inch deep dish or 10” piecrust (homemade or frozen)


Beat or whisk together sugar and ricotta. Then add one egg at a time and mix after each one. Add heavy cream, vanilla, lemon juice, salt, Mascarpone cheese and cinnamon. Mix until combined- its ok if you have some particles of cream cheese! Then stir in cooked rice. Pour into a piecrust and place on a cookie sheet.

Bake at 450° for 10 minutes then the lower heat to 350° for 50 minutes. Should be golden brown on top and jiggly toward the center.

Let it cool completely. Whip up the whipped cream with a hand mixer and once whipped, add about 1/4 of a teaspoon of cinnamon and stir to combine. Serve room temperature or chilled. Top with fresh cinnamon whipped cream and enjoy!


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