Rice Pudding Muffins

"A nice way to use up left-over rice. Just make sure the rice has not been salted or flavored before you use it."
 
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photo by Larklearningtopray photo by Larklearningtopray
photo by Larklearningtopray
Ready In:
52mins
Ingredients:
12
Yields:
12 -24 muffins
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. Oh man, these are delicious. I made quite a few substitutions, and it still turned out great. <br/><br/>Brown rice instead of white. <br/>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). <br/>I also used salted butter, a pretty cold egg, and raisins. <br/><br/>I topped each muffin with a sprinkling of cinnamon and slivered almonds. Mmm!
     
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