Ingredients

• 2 eggs
• 1 cup sugar
• 0.5 cups milk
• 0.25 cups butter , softened
• 1.5 cups cooked RiceSelect® Jasmati® Rice
• 0.5 cups flaked coconut
• 0.5 cups raisins
• 0.25 cups applesauce
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 , 9 inch

Instructions

1. 1 Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
2. 2 Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
3. 3 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. 4 If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

Nutrition per serving