Arborio Rice Pie

Imagine crossing rice pudding with cheesecake. This rich and creamy dessert makes a great brunch dish. Be sure to use milky white arborio rice, which is high in starch and turns creamy as it absorbs liquid. (If you prefer brown rice, look for a short-grain version.)

  • 4 cups whole milk
  • ¾ cup arborio rice
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon grated orange zest
  • 1 ¼ cups sugar
  • 2 cups plain Greek yogurt
  • 3 whole eggs, plus 3 egg yolks (lightly beaten)
  • 2 tablespoons confectioner's sugar for garnish

Bring 4 cups of milk just to a boil over medium-high heat. Reduce the heat to medium-low, add the rice, vanilla, cinnamon and orange zest. Simmer for approximately 30 minutes, stirring frequently, until the rice has absorbed most of the liquid. Heat the oven to 350°F. Stir in 3/4 cup of the sugar, and let the mixture cool. In large bowl, combine the yogurt, remaining 1/2 cup sugar, the eggs and egg yolks. Gently fold in the cooled rice mixture. Pour the mixture into a lightly buttered and floured 9-inch springform pan and bake for 60-70 minutes. Let the pie cool overnight, and dust with confectioner's sugar before serving.

12 servings

Courtesy of Stonyfield/Oikos Organic Greek Yogurt


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