Raisin and Rice Mini Pies Recipe

Ideal for sharing, these comforting Raisin and Rice Mini Pies are filled with an apple cinnamon rice pudding filling using aromatic Jasmati® Rice.

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Serves
4
Total Time
35
Prep Time
10
Cook Time
25

Ingredients

  • null 1 ½ cups cooked Jasmati® Rice
  • null 2 eggs
  • null 1 cup sugar
  • null ½ cup milk
  • null ¼ cup butter, softened
  • null 1 cup coconut
  • null ½ cup raisins
  • null ¼ cup applesauce
  • null 1 teaspoon cinnamon
  • null 1 teaspoon vanilla
  • null 2 (9-inch) unbaked pie crust
  • null Optional
  • null Whipped cream
  • null Cinnamon
  • null Toasted coconut

Instructions

  1. Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
  2. Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
  3. Place pies on baking sheet; bake in preheated 375-° 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.)