Name: Raisin & Rice Mini Pies
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Eggs - 2; Sugar - 1 cup; Milk - ½ cup; Butter, softened - ¼ cup; Cooked RiceSelect® Jasmati® Rice - 1 ½ cups; Flaked coconut - ½ cup; Raisins - ½ cup; Applesauce - ¼ cup; Cinnamon - 1 teaspoon; Vanilla - 1 teaspoon; Unbaked pie crusts - 2 (9 inch); Whipped cream - 2 (9 inch); Cinnamon - 2 (9 inch); Toasted coconut - 2 (9 inch)

Ingredients for - Raisin & Rice Mini Pies

1. Eggs 2

2. Sugar 1 cup

3. Milk ½ cup

4. Butter, softened ¼ cup

5. Cooked RiceSelect® Jasmati® Rice 1 ½ cups

6. Flaked coconut ½ cup

7. Raisins ½ cup

8. Applesauce ¼ cup

9. Cinnamon 1 teaspoon

10. Vanilla 1 teaspoon

11. Unbaked pie crusts 2 (9 inch)

12. Whipped cream 2 (9 inch)

13. Cinnamon 2 (9 inch)

14. Toasted coconut 2 (9 inch)

How to cook deliciously - Raisin & Rice Mini Pies

1 . Stage

Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.

2 . Stage

Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.

3 . Stage

Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)

4 . Stage

If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.