A nice way to use up left-over rice. Just make sure the rice has not been salted or flavored before you use it.
- 1 1⁄4 cups cooked white rice
- 1⁄2 cup heavy cream
- 4 tablespoons unsalted butter, melted and cooled
- 1 1⁄2 cups all-purpose flour
- 2⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon grated nutmeg
- 1⁄2 teaspoon salt
- 1 large egg, at room temperature
- 1 cup milk
- 3⁄4 cup chopped dried cherries
- 1 teaspoon vanilla extract
- In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
- In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
- In a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
- Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
- Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400° oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
- Place muffin pan on a wire rack to cool for 10 minutes.
- Turn out muffins from pan and cool on wire rack 5 minutes.
- Cool muffins completely before sealing in airtight container or freezing in freezer bags.
- Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.