This delicious recipe is a riff on my Italian grandmother’s Easter Rice Pie, which was laden with 3 pounds of ricotta and a dozen eggs, not to mention the extraordinary amount of sugar. I’ve veganified it, and added the dried fruit and chocolate chips. You can change it up into a savory dish by removing the sugar, fruit and chips, and adding chopped vegan deli slices and olives. Be creative with this one. It’s a great base that can show up in a variety of ways, both sweet and savory.
You can make it ahead, it is actually better when made the day before. You can serve it in a long baking pan or cut it into squares. Either way, your guests will be absolutely delighted with this dessert.
Rice Cake – An Easter Alternative
This is an easy recipe that is excellent for entertaining.
Linda Voorhis - Veganification
Zesty Vegan Citrus-Scented Rice Cake – An Easter Alternative
1 cup brown rice
1-3/4 cups water
1 teaspoon salt, separated
2 ounces vegan buttery spread
1 pound Kite Hill ricotta
2 cups unflavored yogurt
1 orange, zest and juiceZesty Vegan Citrus-Scented Rice Cake - An Easter Alternative
2 tablespoons Grand Marnier
1-3/4 cups sugar
8 tablespoons Vegan Egg
1 cup white whole wheat flour
6 ounces dried cherries
8 ounces mini dark chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Grease a 13-1/2”x8-3/4” glass baking dish.
Cook rice in water and juice from the orange with a pinch of salt for 40 minutes, or until tender all water is absorbed. Removed from heat, stir in buttery spread, and set aside to cool.
In a large bowl using a hand or stand mixer, beat together the ricotta, yogurt, orange zest and juice, and Grand Marnier until well combined.
Beat in sugar until well combined.
Add Vegan Egg and flour, beating until well combined.
Stir in cherries and chocolate chips.
Stir in rice.
Pour into prepared pan.
Bake for one hour, or until set and toothpick comes out clean.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.