Rice Muffins

Ruby A. Gilman

• 1 cup all-purpose flour
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1–1/2 tsp. baking powder
• 1 egg
• 2/3 cup milk
• 2 Tbsp. melted shortening
• 1 cup cold boiled HINODE rice

Sift flour, measure, and resift 3 times, adding sugar, salt and baking powder into last sifting. Pour into mixing bowl. Beat egg thoroughly, add milk and drained, cooked rice, stir in shortening and immediately add the flour mixture. Stir until dry ingredients are just dampened, then stir 3 or 4 more times – but not until smooth. Spoon quickly into buttered muffin pans, filling 2/3 full. Bake in 425-degree oven for 20 minutes or until nicely browned. Serve hot.

Makes 8 to 10 medium-sized muffins.