How to Use Rice in Your Favorite Pie Recipes

Rice, the humble grain that can add incredible flavor and texture to any dish, can be added to a range of dishes, desserts included.

You might be surprised to learn that incorporating rice into your favorite pie recipes can make them into whole new dishes with a comforting heartiness.

Whether you’re looking for a nostalgic dessert with a new guise or are looking for an innovative recipe to impress guests, rice can provide you with a myriad of options.

Rice Meets Dessert Pies

In addition to rice being famous for its wondrous texture, the grain can also lend a creamy consistency, particularly when used in pie recipes. Custard-based pies, for example, can be complemented with rice for some added thickness and texture.

Moreover, if you like rice pudding (and who doesn’t?), you’ll be delighted to learn that rice pudding pies are desserts that are both satisfying and memorable. They blend the nostalgic flavors of traditional rice pudding with warming spices and a buttery crust. This is a perfect autumn dessert, but you can experiment with spices for any occasion.

Classic Rice Pudding Pie

Ingredients:

For the crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

2 tablespoons sugar

1/4 teaspoon salt

4-6 tablespoons ice water

For the filling:

1 cup cooked rice

2 cups milk/a mix of milk and cream)

 ½ cup sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

 ¼ teaspoon nutmeg

 A pinch of salt

Raisins or currants (optional)

Directions:

 To make the crust, combine flour, sugar, and salt. Add chilled butter and mix until the mixture forms crumbs. Gradually add ice water until the dough holds together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To prepare the filling, combine cooked rice, milk, and sugar in a saucepan over medium heat. Stir until the mixture is warm. Separately, whisk eggs, vanilla, cinnamon, nutmeg, and salt. Slowly pour the warm rice mixture into the egg mixture, whisking continuously to avoid curdling.

 Preheat the oven to 350°F. Roll out the chilled dough and fit it into a 9-inch pie pan. Pour the rice mixture into the crust. Sprinkle raisins or currants on top (optional).

Bake for 45 minutes or until the filling is set and slightly golden. Allow it to cool before slicing. Serve either warm or chilled.

Apple and Rice Pie

Ingredients:

For the crust:

 1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

2 tablespoons sugar

 ¼ teaspoon salt

 4-6 tablespoons ice water

For the filling:

 2 cups cooked rice

4 cups apples, peeled and sliced

  ¾ cup brown sugar

1 tablespoon lemon juice

 1 teaspoon cinnamon

 ¼ teaspoon nutmeg

A pinch of salt

1 tablespoon cornstarch (optional)

Directions:

Follow the same steps as in the previous recipe to create the pie crust. Chill for at least 30 minutes.

For the filling, combine sliced apples with brown sugar, lemon juice, cinnamon, nutmeg, and salt. Add cooked rice and gently mix until combined. If you prefer a thicker filling, sprinkle cornstarch over the mixture and fold it in.

Preheat the oven to 375°F. Roll out the dough and fit it into a 9-inch pie pan. Fill with the apple and rice mixture. Spread evenly.

Bake for 45 minutes or until the apples are tender and the crust is golden brown. Let the pie cool before slicing.

Chocolate Rice Pie

Ingredients:

For the crust:

1 ½ cups chocolate cookie crumbs

 ½ cup unsalted butter, melted

 ¼cup sugar

For the filling:

1 cup cooked rice

1 can sweetened condensed milk

1 cup semi-sweet chocolate chips

2 eggs

1 teaspoon vanilla extract

A pinch of salt

Directions:

Preheat the oven to 350°F. Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press the mixture into a 9-inch pie pan. Bake for 10 minutes. Let it cool.

To prepare the filling, melt chocolate chips over low heat until smooth in a saucepan. In a separate bowl, combine cooked rice, sweetened condensed milk, eggs, vanilla extract, and salt. Stir in melted chocolate.

Pour the chocolate filling into the cooled crust. Spread it evenly.

Bake for 30 minutes or until the filling is set. Let it cool completely before slicing.

Rice Cream Pie

Ingredients:

For the crust:

1 ½ cups all-purpose flour

 ½ cup unsalted butter, chilled and diced

 2 tablespoons sugar

 ¼ teaspoon salt

 4-6 tablespoons ice water

For the filling:

1 cup cooked rice

 2 cups whole milk

 ½ cup sugar

3 large eggs

 1 teaspoon vanilla extract

1 teaspoon lemon zest

A pinch of salt

Directions:

To prepare the crust, mix flour, sugar, and salt. Cut in the chilled butter until crumbly. Gradually add ice water to form a dough. Chill for at least 30 minutes.

To prepare the filling, combine cooked rice, milk, and sugar in a saucepan. Heat over medium heat until warm. In a separate bowl, whisk together eggs, vanilla, lemon zest, and salt. Gradually pour the warm rice mixture into the egg mixture. Stir continuously.

Preheat the oven to 350°F. Roll out the dough and fit it into a 9-inch pie pan. Pour the filling into the crust.

Bake for 40 minutes or until the filling is set and lightly golden. Allow the pie to cool before serving.