1. Preheat oven to 375F. 2. Cook the rice the day before or early in the day by placing 1 cup of dry arborio into 4 cups of milk, cook until tender with a little bite, then drain off all the leftover milk, cool down and refrigerate. 3. Place golden raisins in a small bowl, pour rum on top, heat in microwave until warm not boiling then take out and let them sit for about an hour, then strain off extra rum. 4. In food processor blend together the powdered sugar, ricotta, mascarpone, eggs, vanilla and zest until smooth, pour into a bowl and stir in the rice and raisins. ( you'll have some rice leftover). 5. With the melted butter lightly brush a 10 inch x 1½ deep pie dish. 6. Start layering your phyllo sheets over the bottom and up the sides leaving an over hang all around. Each phyllo layer needs to be brushed with the melted butter. 7. When layering is complete pour the filling mixture into the pie dish on top of phyllo. 8. Fold up the sides that hung over, you don't have to completely cover the top, it looks nice if you can peek through. 9. Bake 45 minutes or until a knife comes out clean. 10. Dust with powdered sugar when it comes to room temperature. 11. For leftover pie, refrigerate, but then bring it to room temp when you want to eat it again for optimal flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
