Rice Pudding Muffins Recipes

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

RICE PUDDING MUFFINS

Steps:

• 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.

LEFTOVER RICE MUFFINS

Steps:

• Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
• bake 400 for 10-15 minutes the cheese& egg will bond altogether.
• let cool they are easier to get out this way.
• Very good in lunches, appitizers I take them to parties.
• (the rice when all mixed together should be moist but not mucky).
• most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
• try it, you'll like it.

RICE PUDDING MUFFINS

Steps:

• 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.