adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini muffin pan cheesy rice bites recipe
Mini muffin pan cheesy rice bites recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 200g (1 cup) white medium-grain rice
  • 3 tsp Vegetable Stock Powder
  • 375ml (1 ½ cups) water
  • 2 eggs, lightly beaten
  • 1 large zucchini, grated
  • 100g (½ cup) frozen or canned corn kernels
  • 120g (1 ½ cups) grated cheddar cheese
Instructions:
  • Preheat your oven to 190C (170C fan forced) and lightly grease 3 mini 12-hole muffin pans.
  • In a medium saucepan, combine rice, 375ml (1 ½ cups) water, and 2 tsp stock powder. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 9-10 minutes until rice is tender and liquid is absorbed. Let it rest covered for 10 minutes, then transfer to a large bowl to cool to room temperature.
  • Mix in the egg, zucchini, corn, and 1 cup of cheese. Spoon 1 tablespoon of the mixture into each muffin hole, then sprinkle the remaining cheese and stock powder on top.
  • Bake for 20-25 minutes until golden and crispy. Serve.

Similar Recipes