Total Time
Prep 30 mins
Cook 22 mins

A nice way to use up left-over rice. Just make sure the rice has not been salted or flavored before you use it.

Ingredients Nutrition


  1. In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
  2. In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
  3. 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.
  4. Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
  5. 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.
  6. Place muffin pan on a wire rack to cool for 10 minutes.
  7. Turn out muffins from pan and cool on wire rack 5 minutes.
  8. Cool muffins completely before sealing in airtight container or freezing in freezer bags.
  9. Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.
Most Helpful

5 5

Fantastic muffins! A lovely treat with a cup of tea. Rice pudding is one of my favorite desserts, and I was really surprised how similar in flavor these muffins were. A great use for leftover rice, I used jasmine rice. Dried cherries were delicious though raisins would be wonderful, too. Made 12 muffins. Thanks for sharing the recipe!

5 5

Oh man, these are delicious. I made quite a few substitutions, and it still turned out great.

Brown rice instead of white.
I only had 1/8 cup of heavy cream so I made up the difference with milk (I ended up using 1/4 cup less milk than this recipe called for, so a total of 1 1/8 cups milk and 1/8 cup cream).
I also used salted butter, a pretty cold egg, and raisins.

I topped each muffin with a sprinkling of cinnamon and slivered almonds. Mmm!