Raisin & Rice Mini Pies

Ingredients

• 2 eggs
• 1 cup sugar
• 1/2 cup milk
• 1/4 cup butter, softened
• 1 1/2 cups cooked RiceSelect Jasmati Rice
• 1/2 cup flaked coconut
• 1/2 cup raisins
• 1/4 cup applesauce
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 (9 inch) unbaked pie crusts
• Optional:
• Whipped cream
• Cinnamon
• Toasted coconut

Directions

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

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

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. )

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