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Rice Pie and Italian Egg Biscuit


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Holiday cooking mostly revolves around family recipes. Cook something new at your own peril.

I saw it over and over at my house. Inspired by recipes shared on The Journal food pages, I tried new roasts and side dishes and desserts. Only if they were in addition to the usual suspects, could I get away with it.

Likewise, I saw the same scene play out at my friend Shelly’s house when she hosted Passover Seder. I would rave about her newest charoset of her. Meanwhile, her husband would make sure to announce he preferred the one she had been making since they were first married back in the 1970s.


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For many Rhode Islanders, it isn’t Easter without Rice Pie or Italian Egg Biscuits. For my family, my Mum’s Pizzagaina and Pastiera are required.

The Angelo’s Rice Pie is an old family recipe. You can also buy it this week at Angelo’s on Federal Hill. Rosalie Antignano makes the feet for the family, and has for the restaurant, too. She shared the recipe for a video in 2017.

Here are the recipes, from the Journal archives.

Rice Pie for Easter is on the menu of Angelo's Civita Farnese restaurant on Federal Hill or you can make it at home.

Angelo’s Rice Pie

2 cups sugar

2 tablespoons flour

12 eggs

2 teaspoons vanilla

1 quart milk

12-ounce can evaporated milk

4 cups cooked rice

ground cinnamon

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.

From Rosalie Antignano.

Note: The Rice Pie is available this week at Angelo’s Civita Farnese Restaurant, 141 Atwells Ave., Providence, (401) 621-8171, angelosri@com.


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