- Preheat oven to 180C fan forced. Grease ten, 80ml (1⁄3-cup) non-stick muffin pans. Tip the cooked white rice into a large bowl, use your fingers to separate the grains.
- Heat oil in a pan over medium heat. Add onion, cook until soft. Add to the rice with the remaining ingredients. Season well with salt and pepper. Mix well.
- Spoon mixture into muffin pans. Make sure the mixture is evenly filled in the muffin pans.
- Bake for 25 minutes or until firm to touch.
- Leave it for 3 minutes in the pan then turn onto a wire rack.
- Serve warm or at room temperature.
Gluten free and full of cheese - these muffins are perfect for anyone who’s trying to cut down on the gluten and yet treat their tastebuds with some carby goodness! Check this amazing recipe for cheesy rice muffins out!
Cheesy rice muffins
By Foodism Team
Oct, 29th
811
Servings
2 persons
Cook Time
1 hr
Ingredients
8
- 10
Ingredients
- Microvawe long grain white rice 250 grams
- Olive oil 1 tablespoons
- Small brown onion grated 1 units
- Medium grated carrot 1 units
- Zucchini grated 1 units
- Red roasted capsicum strips, drained and chopped 1/2 cup
- Frozen peas 1/4 cup
- Mozarella cheese grated 1 cup
- Flat leaf parsley, chopped 2 tablespoons
- Eggs, lightly whisked 4 units
