Description
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
- Cooked White Rice
- Heavy Cream
- Unsalted Butter
- All-purpose Flour
- Sugar
- Baking Powder
- Nutmeg
- Salt
- Egg
- Milk
- Dried Cherries
- Vanilla Extract
Instructions
- 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
- 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