Ingredients
600g all-purpose flour
1 tbsp baking powder
100g white sugar
60g butter
3 eggs
0.5 tsp vanilla extract
240ml water
120g uncooked white rice
1 liter milk
425g ricotta cheese
300g white sugar
15g lemon juice
1 tbsp grated lemon zest
6 eggs
Directions
Step 1
In a bowl, mix flour and baking powder. In a separate large bowl, beat 100g sugar and butter until light and fluffy. Add 3 eggs one at a time, then stir in vanilla. Gradually beat in the flour mixture to form a soft dough. Divide the dough in half, shape into two balls, and roll out each ball on a lightly floured surface to fit two 10-inch pie plates. Line the pie plates with the crust, then refrigerate.
Step 2
Boil water in a saucepan and stir in rice. Reduce the heat, cover, and cook for 20 minutes. Stir in milk and continue cooking until the mixture thickens. Set aside to cool.
Step 3
Preheat the oven to 165°C (325°F).
Step 4
In a mixing bowl, beat ricotta cheese, 300g sugar, lemon juice, lemon zest, and 6 eggs until smooth and frothy. Stir in the cooled rice mixture, then pour into the pie shells.
Step 5
Bake the pies for about 90 minutes or until the filling is set and the tops are golden brown. Allow them to cool on racks.