Rice Pie

This is comfort food that sits somewhere between a pot pie and a savory rice casserole.

Long grain rice cooks in a mixture of tomato juice, beef broth, and butter until all the liquid is absorbed. The tomato juice tints the rice a warm pink and adds a tangy sweetness that plain water or broth alone can’t deliver. Peas and carrots get stirred in while the rice is still hot.

The whole thing gets piled into a pastry-lined pie plate, topped with a lattice crust of pastry strips, brushed with beaten egg yolk for a glossy, golden finish, and baked until the crust is crisp and flaky.

It’s a satisfying vegetarian main dish or a striking side that looks like you spent hours on it.

Kitchen Tips

• Let the rice absorb all the liquid before filling the pie. Wet rice makes the bottom crust soggy.
• Brush the lattice with egg yolk, not whole egg. Yolk alone gives a deeper golden color and shinier finish.
• Trim and flute the edges neatly. The lattice top makes this a presentation piece, so clean edges matter.

Variations

• Add cooked ground beef or lamb to the rice filling for a heartier, meatier pie.
• Stir in fresh herbs like parsley and dill for a brighter, more aromatic filling.
• Use puff pastry instead of regular pie dough for an even flakier, more dramatic top crust.