Cheesy Rice Muffins
Andy Anderson !
In this recipe, we’re going to go in a different direction, and turn rice into cheesy rice muffins, which can then be used as an elegant side to just about any meat, fish, or poultry dish.
I usually bake these using stainless steel tower rings; however, since most people don’t have those, the use of a muffin pan makes for an excellent substitute, and provides a nice presentation.
Featured Pinch Tips Video
- 3 c
- long-grain white rice
- 6 c
- filtered water
- 1 Tbsp
- salt, table variety
- 4 Tbsp
- sweet butter, unsalted
- 2 Tbsp
- shallots, finely chopped
- 1/2 c
- carrots, small dice
- 1/4 c
- peas, the frozen variety will do fine
- 1/4 c
- celery, finely chopped
- /12 tsp
- freshly ground black pepper
- sea salt, to taste
- 3/4 c
- of your favorite cheese (recommend: colby, cheddar, or pepper jack)
2Add the water to a good-sized pot; add the tablespoon of table salt, and one tablespoon of the butter.
3Bring to the boil, and then add the rice.
5When cooked, remove from the stove and, using a colander with a fine mesh screen, drain out any leftover liquid.
6Place the rice in a bowl, and allow completely cool. Fluff the rice with a fork, and then cover the bowl with cling wrap, and place the bowl in the refrigerator overnight.
8If you have cooled the rice overnight, remove it from the refrigerator, and proceed with the remainder of the steps.
10In a large pot over medium heat, melt the remaining butter (3 Tablespoons), until the foam subsides.
12Remove the pot from the heat, and add the rice , and the cheese.
13Carefully fold the ingredients together until fully mixed.
16Fill each one of the cups with the rice mixture, about 3/4 full.
Depending on how much you fill the cups, you should have enough mixture for 10 to 12 rice muffins. So, if you don't want that many, or you don't plan to freeze them, just cut the recipe in half.
17Smooth down the tops, but don’t press the mixture into the cups too hard.
18Place in the preheated oven, and cook until the tops are golden brown, about 25 to 35 minutes.
19Allow to cool slightly before, carefully removing them from the muffin tin.
21Chef’s Tip: There are a lot of instances where I find myself sliding a knife around something to loosen it before removing. Unless you’re really tender with that knife, you are going to wind up scratching all your nice bakeware. So, I went to my local fast-food joint, and picked up a few of their cheap-o plastic knifes, and solved the problem.