Raisin rice mini pies –Discover a delightful dessert that blends the sweetness of raisins and the aromatic essence of jasmine rice. These Cinnamon Raisin and Jasmine Rice Mini Pies are a perfect treat for any occasion, combining rich flavors in a small, elegant package. Ideal for family gatherings or as a charming end to a dinner party, these mini pies are sure to impress your guests and satisfy your sweet tooth.
Cinnamon Raisin and Jasmine Rice Mini Pies
These mini pies feature a flaky crust filled with a luscious mixture of jasmine rice, cinnamon, and raisins. The combination of these ingredients creates a harmonious flavor that is both comforting and indulgent.
Ingredients:
- 1 cup jasmine rice
- 2 cups water
- 1 cup raisins
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
- Pre-made pie crusts (for mini pies)
- Egg wash (1 egg beaten with 1 tablespoon water)
Instructions:
- Begin by rinsing the jasmine rice under cold water until the water runs clear. Combine the rice and water in a saucepan and bring to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- In a separate bowl, mix the cooked rice, raisins, sugar, cinnamon, and salt until well combined.
- Preheat your oven to 375°F (190°C). Roll out the pie crusts and cut them into circles to fit your mini pie tins.
- Gently press the pie crusts into the tins, ensuring there is enough overhang for a decorative edge. Fill each crust with the rice mixture.
- Fold the edges of the crust over the filling and pinch to secure. Brush the tops with the egg wash to give them a golden finish.
- Bake for about 20-25 minutes or until the crust is golden brown, and the filling is bubbly.
- Remove from the oven and allow to cool slightly before serving. Enjoy your delicious Cinnamon Raisin and Jasmine Rice Mini Pies warm or at room temperature!