Rice cake and Italian egg biscuit

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

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

I also saw the same scene at my friend Shelly’s house when she was having Passover seders. I would rave about her latest charoset. Meanwhile, her husband would be careful to announce that he preferred the model she had been making since their first marriage in the 1970s.

For many Rhode Islanders, Easter is not without rice pie or Italian egg biscuits. My family needs my mother’s pizzagaina and pastiera.

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

Here are the recipes from the journal’s archive.

Easter rice cake is on the menu at Angelo's Civita Farnese restaurant on Federal Hill, or you can make it at home.

Angelo’s rice cake

2 cups of sugar

2 tablespoons flour

12 eggs

2 teaspoons vanilla

1 liter of milk

12-ounce can of condensed milk

4 cups of cooked rice

Cinammon

Preheat oven to 400 degrees.

Grease and flour a 9 x 13 inch Pyrex dish.

Measure out the sugar and flour and whisk together in a bowl.

Beat 12 eggs in the mixing bowl.

Slowly add the sugar and flour mixture; hit well.

Add vanilla. Gradually add milk and condensed milk.

Slowly add the cooked rice. Remove from blender and stir with spatula.

Pour into the prepared bowl. Run a fork through the mixture to ensure the rice is well distributed and there are no lumps.

Sprinkle with cinnamon.

Cook for 20 minutes at 400 degrees and then lower to 350 degrees and continue baking for 1 hour. Check after 45 minutes due to different oven temperatures.

Rice cake should be puffy and slightly brown.

Remove from the oven and cool completely. Then refrigerate overnight.

By 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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