Your dinner guests will believe you are a true gourmet chef once they taste this tasty and easy dish! Both fresh and frozen fish go well with it.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 1189 kcal |
| Carbohydrate | 169 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 7 g |
| Protein | 16 g |
| Saturated Fat | 22 g |
| Sodium | 630 mg |
| Sugars | 70 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |