Rice Muffins

Got leftover rice? These muffins turn a cup of cold cooked rice into tender, slightly chewy breakfast muffins with a golden crust. The rice grains stay intact inside the batter, adding a pleasant chewiness that sets these apart from standard flour-only muffins.

The batter comes together quickly: beaten eggs, milk, melted shortening, and sugar get mixed with the cold rice, then the sifted dry ingredients fold in. Beat only until smooth and stop. Overworking the batter develops gluten and turns these from tender to tough.

A hot oven gives these muffins a quick rise and a crisp exterior while keeping the inside moist and soft.

Kitchen Tips

• Use cold, day-old rice. Warm rice clumps together and doesn’t distribute evenly through the batter.
• Fill the muffin tins exactly two-thirds full. Overfilling causes mushroom tops that spill over the edges.
• Oil the tins generously. The rice makes these muffins stickier than standard ones.
• They’re best eaten warm from the oven. The rice firms up as they cool, so reheat briefly if serving later.

Variations

• Add a teaspoon of cinnamon and a handful of raisins for a spiced breakfast muffin.
• Use brown rice for a nuttier flavor and more fiber.
• Stir in shredded cheddar and a pinch of cayenne for a savory version.