• Don't be intimidated by the double step to make the rice pudding. It's pretty hands-off, but do plan for the amount of time you'll need. You can use store-bought all-butter pie crust instead of making it yourself if short on time.

For the pie crust:

• Combine 1 ¼ cups all-purpose flour, ¼ cup sugar and ⅛ teaspoon salt in a large bowl and stir to mix well.
• Scatter 5 tablespoons unsalted butter, cold and in small pieces and cut them in with a pastry cutter or your hands until it’s the size of peas and beans, ensuring the mixture remains cool and powdery without becoming pasty.
• Lightly beat 1 large egg and stir it in with a fork. Continue stirring until the dough holds together, then transfer it to a lightly floured surface and gather it several times until it comes together. Knead it briefly until smooth, but don’t overdo it, as the more you touch it, the higher the chances the butter will start to melt and the crust will be tough when you bake it. So handle only as needed.
• Shape it into a disk, wrap it in plastic, and refrigerate for at least 1 hour or unitl firm. At this point, you can keep it refrigerated for up to 3 days.
• On a floured surface, roll the dough into a large circle about 13 inches in diameter. Fit it into a 9-inch pie pan with a removable bottom or a springform pan (this is a deep pie). If you don’t have one, you can use a springform cake pan the same size and have the dough reach halfway or ⅔ up the sides.
• Press the dough well against the bottom and sides of the pan and trim the edges so they are even with the top of the pan. Chill the pan while preparing the filling.

Blind bake the crust: I do it while the rice is cooking.

• Preheat the oven to 350°F (175°C).
• Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for another 5–10 minutes, until the crust is lightly set and just beginning to color. Set aside.

For the ricotta rice filling:

• Bring 4 cups water to a boil and add ½ cup Arborio or Carnaroli rice, ¼ teaspoon salt and 2 tablespoons unsalted butter.
• Stir to prevent the rice from sticking to the bottom of the pan until it boils again. Lower the heat and simmer for about 20 minutes until the rice grains are very soft and slightly overcooked, with some grains splitting open. Drain it.
• Combine the cooked rice, ½ cup sugar and 2 cups milk in a heavy nonreactive saucepan and bring to a boil. Lower the heat and simmer gently, stirring often, until the mixture is thick and creamy, about 20 minutes. Remove from heat and cool until just warm (not hot). Stir it often and chill it if needed to speed up the process. While the rice is cooling, you can blind bake the crust; see Notes below.
• Place ½ pound whole-milk ricotta in a large bowl. You can pass it through a sieve or strainer or puree it in a food processor if you want it smooth. I normally don’t, but I especially like the rustic texture. You can also mash the rice before mixing it with the rest of the ingredients.
• Mix the ricotta into the rice mixture, followed by 4 large eggs, ½ teaspoon lemon zest, ½ teaspoon orange zest, 1 teaspoon vanilla extract and ¼ teaspoon ground cinnamon. Set aside while preparing the crust. Cover it to prevent dryness.

To assemble the pie:

• Preheat the oven to 350°F (175°C).
• Pour in the filling on the pre-baked crust and spread it evenly.
• Bake for about 40 minutes, until the filling is set but still jiggles in the center, and the dough is a light golden color.
• Cool completely in the pan on a wire rack. Refrigerate for at least 2–4 hours before serving for the best texture. Serve slightly chilled or at room temperature.
• Store leftovers, covered, in the refrigerator for up to 3–4 days.