Directions

1. 1

   In a small saucepan, combine the short-grain rice, 1 cup of milk, and 1 tablespoon of unsalted butter. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to low, cover the pan with a lid, and simmer for about 15 minutes until the milk is completely absorbed and the rice is tender. Remove from heat and set aside to cool completely.

2. 2

   In a large mixing bowl, combine the flour, ½ cup of sugar, baking powder, and salt. Using a pastry blender or two knives, cut the chilled butter and shortening into the flour mixture until the mixture resembles coarse crumbs. In a small bowl, beat the 3 eggs with the vanilla extract using a wire whisk or fork until frothy.

3. 3

   Add the frothy egg mixture to the flour mixture and stir until all the flour is moistened and the ingredients come together to form a dough ball. If the dough seems too crumbly, add 1 to 2 tablespoons of cold milk as needed. Divide the dough into two portions, one slightly larger than the other, and gently pat each portion into a disc. Wrap both discs in plastic wrap and refrigerate for 1 to 2 hours.

4. 4

   Preheat the oven to 350°F.

5. 5

   Remove the larger dough portion from the refrigerator. On a lightly floured pastry mat or board, using a lightly floured rolling pin, roll out the dough to approximately ⅛-inch thickness. Gently transfer the dough into a 9-inch springform pan, fitting it along the bottom and up the sides. Trim the edges so about 1 inch of pastry overhangs the sides of the pan. Refrigerate the crust while preparing the filling.

6. 6

   In a large bowl, use a fork or wire whisk to thoroughly break up the remaining 3 eggs. Reserve about 1 tablespoon of the beaten egg to brush over the pastry before baking.

7. 7

   To the bowl with the remaining beaten eggs, add the ricotta cheese and ¾ cup of sugar. Whisk together until well combined and smooth.

8. 8

   Fold in the orange zest, ground cinnamon, vanilla extract, golden raisins, candied citron, and cooled cooked rice. Stir gently until all ingredients are evenly blended throughout the ricotta mixture.

9. 9

   Pour the ricotta filling into the refrigerated pastry-lined springform pan, spreading it evenly.

10. 10

    Remove the smaller dough portion from the refrigerator and roll it out on a lightly floured surface to approximately ⅛-inch thickness. Using a fluted pastry wheel or sharp knife, cut the dough into strips approximately ½-inch wide.

11. 11

    Arrange the dough strips in a lattice pattern over the filling, weaving them over and under each other. Fold down the overhanging pastry edges from the sides of the pan and crimp the edges as desired. Using a pastry brush, lightly brush the pastry with the reserved beaten egg.

12. 12

    Place the filled springform pan on a baking sheet and carefully transfer to the preheated oven. Bake for approximately 1 hour, or until the center of the filling is almost set but still has a slight wobble when gently shaken. The pastry should be golden brown.

13. 13

    Remove the pie from the oven and allow it to cool completely in the pan at room temperature. Once cooled, the filling will set further. Run a small knife around the edge of the pie to loosen it from the pan, then remove the springform pan sides and transfer the pie onto a serving plate.

14. 14

    Serve the pie while still warm, or refrigerate until ready to serve. Store any leftover pie covered in the refrigerator.