Recipe by ratherbeswimmin'
A nice way to use up left-over rice. Just make sure the rice has not been salted or flavored before you use it.
Top Review by LonghornMama
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!
- 295.73 ml cooked white rice
- 118.29 ml heavy cream
- 59.16 ml unsalted butter, melted and cooled
- 354.88 ml all-purpose flour
- 158.51 ml sugar
- 14.79 ml baking powder
- 2.46 ml grated nutmeg
- 2.46 ml salt
- 1 large egg, at room temperature
- 236.59 ml milk
- 177.44 ml chopped dried cherries
- 4.92 ml vanilla extract
Directions See How It's Made
- 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.