Easter is a time for family traditions, including church services, egg hunts and food.
Italian rice pie is a seasonal favorite both in the Antignano household and at their Federal Hill restaurant in Providence, Angelo’s Civita Farnese.
Not only does Rosalie Antignano make the pies for family, she makes the dessert for the restaurant as well. You can order a rice pie slice at Angelo’s as part of the Easter week menu. But not on Easter, when they are closed.
She shared the recipe in our latest Small Bites video.
This rice pie comes from a family recipe passed down by Bob Antignano’s mother, Juliette.
The pie Rosalie makes has no crust, just as her mother-in-law’s recipe specifies. She calls that a good calorie saver.
When Bob was growing up, his mother would bake a mountain of the pies to share with family and friends, but only on Easter Sunday.
ITALIAN RICE PIE
2 cups sugar
2 tablespoons flour
2 teaspoons vanilla
1 quart milk
12-ounce can evaporated milk
4 cups cooked rice
Preheat the oven to 400 degrees.
Grease and flour a 9-by-13-inch Pyrex dish.
Measure sugar and flour, whisk together in a bowl.
Beat 12 eggs in mixer bowl.
Slowly add the sugar and flour mixture; 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. Run a fork through the mixture to make sure that rice is well distributed and there are no clumps.
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.
Rice pie should be puffy and slightly brown.
Remove from oven and cool completely. Then refrigerate overnight.
Angelo’s Civita Farnese Restaurant, 141 Atwells Ave., Providence, (401) 621-8171, angelosri. Open Monday to Saturday, 11:30 a.m. to 9 p.m.; Sunday, noon to 9 p.m. Closed Easter Sunday.
This rice pie recipe is the latest of The Journal’s cooking videos called Small Bites, created in collaboration with the Providence Warwick Convention & Visitors Bureau and shot in a demonstration kitchen at Hope & Main, the food-business incubator in Warren. For this and other videos on how to make Cheddar Apple Bacon Scones for Easter brunch, a perfect stuffie, steam mussels, shuck an oyster, and make guacamole, rosemary and rye chocolate-chunk cookies, Hollandaise sauce, a fried egg, pie crust, pecan pie, seared scallops, lobster risotto, bucatini all’amatriciana and Roman artichokes, go to providencejournal.com/food.