cheesy rice muffins

How To Make cheesy rice muffins

• 
  Step 1
  Place the rice in a strainer, and rinse until the water runs clear.
• Step 2
  Add the water to a good-sized pot; add the tablespoon of table salt, and one tablespoon of the butter.
• Step 3
  Bring to the boil, and then add the rice.
• 
  Step 4
  Allow the water to return to the boil, and then reduce the heat and simmer, covered, until the rice is just done, this should take from 15 to 20 minutes. Don’t overcook the rice.
• Step 5
  When cooked, remove from the stove and, using a colander with a fine mesh screen, drain out any leftover liquid.
• Step 6
  Place 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.
• 
  Step 7
  Chef’s Note: While refrigerating the rice is not an absolutely necessary, it does help with the overall taste and mouth feel of the finished dish.
• Step 8
  If you have cooled the rice overnight, remove it from the refrigerator, and proceed with the remainder of the steps.
• 
  Step 9
  Place a rack in the middle position, and preheat the oven to 350f (176c).
• Step 10
  In a large pot over medium heat, melt the remaining butter (3 Tablespoons), until the foam subsides.
• 
  Step 11
  Add the shallots, celery and carrots, and cook until the carrots are tender, about 4 to 6 minutes. Add the peas, and allow them to warm up in the butter mixture.
• Step 12
  Remove the pot from the heat, and add the rice , and the cheese.
• Step 13
  Carefully fold the ingredients together until fully mixed.
• 
  Step 14
  Lightly oil the cups of a large size muffin tin.
• 
  Step 15
  Chef’s Note: These rice muffins are very delicate, so it’s important to make sure the muffin cups are thoroughly lubricated. A cooking spray is a good choice in this respect.
• Step 16
  Fill 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.
• Step 17
  Smooth down the tops, but don’t press the mixture into the cups too hard.
• Step 18
  Place in the preheated oven, and cook until the tops are golden brown, about 25 to 35 minutes.
• Step 19
  Allow to cool slightly before, carefully removing them from the muffin tin.
• 
  Step 20
  Chef’s Tip: I typically slide a knife around the outsides of the rice, and then invert them onto a plate.
• 
  Step 21
  Chef’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.
• 
  Step 22
  Serving Tip: I like to put one of these rice muffins on a plate, and then add a few slices of roast beef. It make for a wonderful presentation.
• 
  Step 23
  Presentation Tip: Another way to make these really special, is to cut some squares of brown baking paper, slightly larger than the muffin tin cups, then press them into the cups with the bottom of a glass, and then fill the paper cups with the mixture. It makes for a beautiful presentation.
• 
  Step 24
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!