Leftover rice, baked into a muffin with cheese, olive oil, fresh basil and topped with pine nuts will make you think you’re eating an arancini (Italian fried rice balls), with fresh pesto, only healthier!
Course Muffins
Cuisine Mediterranean
Keyword Cheesy Leftover Rice Muffins
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8servings
Equipment
Muffin tin
Ingredients
1 1/2cupsCooked rice
3Eggs
1cupGrated cheese extra for topping
1/2cupOlive oil
3/4cupMilk any type
1 1/2cupAll purpose flour
1/2tspBaking soda
1 1/2tspBaking powder
1/2tspSalt or to taste
1/2cupFresh basil chopped
1tbspPine nuts
Instructions
Preheat oven to 350. Prepare muffin tins with baking paper cups.
In a mixing bowl or food processor place the cooked rice, eggs, cheese, oil and milk, whisk lightly and allow to sit for 5-minutes.
Add the flour, baking soda, baking powder, salt and chopped basil leaves. Mix until the batter is smooth but don’t over mix.
Divide into prepared muffin tins, sprinkle remaining cheese on top and finish with a few pine nuts on each.
Bake until golden and tester comes out clean, about 25 minutes.
Video
Notes
Great to dunk in soups and stews or simply more olive oil and pepper with a glass of wine.