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
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!