Pastiera Napolitana

My Nonni made the most delicious Pastiera I have ever had. I am sure she would love my version of her holiday sweet rice pie, too.

Makes 8-10 servings

Ingredient List:

Pasta Frolla

• 300 grams sprouted whole wheat pastry flour
• 90 grams coconut sugar
• 95 grams extra virgin olive oil
• 90 grams water
• Pinch of salt
• 1 teaspoon pure vanilla extract
• Grated zest of 1 orange

Pastry Cream

• 500 grams oat milk
• 45 grams arrowroot flour
• 70 grams coconut sugar
• 1 teaspoon pure vanilla extract
• Grated zest of 1 orange

Rice Filling

• 350 grams Arborio rice
• 210 grams oat milk
• 130 grams brown rice syrup
• 1 teaspoon pure vanilla extract
• Generous pinch cinnamon

Step By Step Instructions:

Make the pastry dough. Mix together flour, sugar, olive oil, water, salt, vanilla and orange zest to form a soft, pliable dough. Gather into a disc and set aside, covered loosely with plastic for 10-15 minutes.

Make the pastry cream. Whisk together oat milk with arrowroot, a pinch of salt and coconut sugar in a sauce pan over low heat, whisking constantly until the cream thickens, about 5 minutes. Remove from heat and stir in vanilla and orange zest. Set aside.

Cook the rice in the oat milk with brown rice syrup and a pinch of salt until soft, about 25 minutes. Stir in vanilla and cinnamon.

Fold the pastry cream into the cooked rice and set aside.

Preheat your oven to 350° F and lightly oil a pie plate.

Roll out the ¾ of the dough between parchment paper to be a disc 1 inch larger than your pie plate. Wrap the remaining dough in plastic.

Place the dough in the pie plate, fitting it in place without stretching and allow the dough to hang off the sides. Spoon the filling evenly into the dough.

Roll out the remaining dough and cut it into strips. Lay in a crisscross pattern over the pie and bake for 40-45 minutes, until the crust is browned and the filling is softly set.