Ingredients
4
4 servings
- •2 eggs
- •1 cup sugar
- •½ cup milk
- •¼ cup butter, softened
- •1 ½ cups cooked RiceSelect® Jasmati® Rice
- •½ cup flaked coconut
- •½ cup raisins
- •¼ cup applesauce
- •1 teaspoon cinnamon
- •1 teaspoon vanilla
- •2 (9 inch) unbaked pie crusts
- •Whipped cream
- •Cinnamon
- •Toasted coconut
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 1189
- Carbohydrate: 169g
- Fat: 52g
- Fiber: 7g
- Protein: 16g
- Sugar: 70g
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