SunRice

Cheese Rice Muffins

I am using:

Prep time

10min

Cook time

30min

Try out these savoury cheese rice muffins for a simple to make dish! Packed with vegetables, this meal is full of flavour and is a great snack on the go.

SunRice Long Grain White Rice

SunRice Long Grain White Rice

- Versatile and light - Grains remain separate when cooked - Absorbs flavors from cooking - Pairs well with stir-fries, casseroles and stews - Suitable for adventurous dishes like spicy jambalaya - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 10 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Microwave Long Grain White Rice

  • 1¼ tbsp Olive Oil

  • 1¼ Small Brown Onion (grated)

  • 1¼ Medium Carrot (grated)

  • 1¼ Zucchini (grated)

  • cup Red Roasted Capsicum Strips (drained, chopped)

  • cup Frozen Peas

  • 1¼ cup Mozzarella Cheese (grated)

  • 1⅔ tbsp Flat Leaf Parsley (chopped)

  • 3¾ Eggs (lightly whisked)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Cheese Rice Muffins

Method

  • 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!

  • 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.

  • 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.

  • 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.

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

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