Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 4 tbsp ice water
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups whole milk
  • 0.5 cup long-grain white rice, soaked and blended
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 0.25 tsp salt
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp powdered sugar

Instructions:

  1. Pulse flour, sugar, and salt in a food processor until combined.
  2. Add cold butter and pulse until the mixture resembles coarse crumbs.
  3. Slowly add ice water one tablespoon at a time until the dough just holds together.
  4. Press the dough into a 9-inch pie plate, prick the bottom with a fork, and bake at 350°F (175°C) for 10 minutes. Set aside to cool.
  5. In a saucepan over medium heat, combine whole milk, blended rice, and cinnamon; heat until it barely simmers.
  6. In a separate bowl, whisk cornstarch into the sweetened condensed milk until smooth.
  7. Slowly whisk the hot milk mixture into the eggs and condensed milk to temper the eggs.
  8. Stir in vanilla extract and salt, then strain the mixture through a fine-mesh sieve.
  9. Pour the custard into the par-baked crust and bake at 350°F (175°C) for 20-25 minutes until edges are set but the center has a slight jiggle.
  10. Cool the pie at room temperature for 1 hour, then refrigerate for 4 hours to set.
  11. Sift cinnamon and powdered sugar over the top before serving.