Ricotta and Rice Easter Pie

Begin by heating 2 cups of water in a saucepan over high heat until it reaches boiling point. Introduce cooked rice into the boiling water and stir gently to combine. Decrease heat, cover the saucepan with a lid, and let it simmer for 20 minutes. Remove from heat and set the mixture aside to cool.

Next, place raisins in a small saucepan and cover them with boiling water. Cook over low heat for 10 minutes, allowing the raisins to rehydrate. Remove from heat, drain the excess water, and set the raisins aside.

To create the dough, combine flour and 1/3 cup of superfine sugar in a medium-sized bowl or food processor. Use your fingers or the processor to break down the butter into small pieces, then mix it with the flour until you achieve a consistency similar to cornmeal. Mix in 1 egg yolk, followed by adding ice water, tablespoon by tablespoon, until the mixture forms a cohesive ball when you press it. Wrap the dough with plastic wrap and refrigerate for at least 2 hours.

In a separate saucepan, combine cooked rice, milk, orange zest, and 1 tablespoon of sugar. Cook over low heat, stirring constantly, until the mixture thickens and becomes creamy. Remove from heat.

In a large bowl, whisk together 3 egg yolks and 1/3 cup of sugar until light and fluffy. Gradually add the hot rice mixture, about 1 cup at a time, whisking continuously to prevent lumps. Stir in ricotta cheese, cooked raisins, and cinnamon. Add vanilla extract and orange flower water, then let the mixture cool to room temperature.

Preheat your oven to 350 degrees F (175 degrees C). Roll out 3/4 of the dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover it lightly with plastic wrap and refrigerate for later use.

Roll out the remaining dough into a 10-inch circle, then cut it into lattice strips.

In a large mixing bowl, beat egg whites until they form stiff peaks. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in the remaining whites until no streaks remain.

Pour the filling into the dough-lined pan, then criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.

Bake in a preheated oven for 1 hour, or until the pastry is golden brown. Allow it to cool at room temperature for about 4 hours, then refrigerate until serving.