Italian Rice Ricotta Pie

Combine flour and baking powder in a bowl, then set it aside for now. In a separate large bowl, use an electric mixer to cream together 1/2 cup sugar and butter until they're light and fluffy. Next, add eggs one at a time, beating well after each addition until everything is fully incorporated; then stir in vanilla extract.

Gradually incorporate the flour mixture into the sugar and butter mixture, creating a smooth dough. Divide this dough in half and shape each portion into two balls. On a lightly floured surface, roll out each ball to fit two 10-inch pie plates perfectly. Line the pie plates with the dough, cover them with plastic wrap, and refrigerate until you're ready to use it.

In a saucepan, bring water to a boil; then add rice and stir well. Reduce the heat to medium-low and cover the saucepan, cooking for 20 minutes or until the rice is tender. Stir in milk and continue to cook, stirring frequently, until the mixture thickens and becomes creamy.

Preheat your oven to 325 degrees F (165 degrees C). While the oven is warming up, use an electric mixer to beat together ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs until the mixture is smooth and frothy.

Stir in the cooled rice mixture until it's evenly blended, then pour this mixture into the prepared pie shells.

Bake the pies in the preheated oven for about 90 minutes, or until the filling is set and the tops are golden brown. Remove them from the oven and let them cool on racks.