Cheese Rice Muffins | Rice Recipes | SunRice

Cheese Rice Muffins

< 30 Minutes

Serves 10

Vegetarian

Cheese Rice Muffins

Ingredients Method

Ingredients


Sunrice Microwave Long Grain White Rice 250G How to Cook White Rice

Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. Preheat oven to 180C fan forced. Grease ten, 80ml (1⁄3-cup) non-stick muffin pans. Tip the rice into a large bowl, use your fingers to separate the grains.

  3. Heat oil in a small frying pan over medium heat. Add onion, cook for 3 minutes or until soft. Add to the rice with the remaining ingredients. Season well with salt and pepper. Mix well.

  4. Spoon mixture into muffin holes so they are almost full, stirring the mixture before filling each hole. Bake for 25 minutes or until firm to touch. Stand 3 minutes in the pan then turn onto a wire rack. Serve warm or at room temperature.

  5. Tip: You can add chopped ham, chicken, turkey or cooked bacon to the muffins if you like.

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Cheese Rice Muffins

< 30 Minutes

Serves 10

Vegetarian

Ingredients


Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. Preheat oven to 180C fan forced. Grease ten, 80ml (1⁄3-cup) non-stick muffin pans. Tip the rice into a large bowl, use your fingers to separate the grains.

  3. Heat oil in a small frying pan over medium heat. Add onion, cook for 3 minutes or until soft. Add to the rice with the remaining ingredients. Season well with salt and pepper. Mix well.

  4. Spoon mixture into muffin holes so they are almost full, stirring the mixture before filling each hole. Bake for 25 minutes or until firm to touch. Stand 3 minutes in the pan then turn onto a wire rack. Serve warm or at room temperature.

  5. Tip: You can add chopped ham, chicken, turkey or cooked bacon to the muffins if you like.