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)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.