Raving Rice Cups

Posted by Kaylie on | 0 Comments

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Okay, it's not so much that the rice cups are raving. More like I'm raving about them, but let's not get caught up in semantics.

They're creamy. They're cheesy. They're delicious. Need I say more?


  • 1 cup quick-cooking rice
  • 1 cup chicken stock
  • 10 ounces broccoli, in small florets
  • 1/2 cup shredded cheese
  • 1/4 cup ranch dressing
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/4 cup shredded cheese


  1. Pour rice into chicken stock and cook according to package directions.
  2. When cooked, add rice to a large bowl and combine with all remaining ingredients except the 1/4 cup shredded cheese. Stir until combined.
  3. Fill the cups of a greased muffin pan with the rice mixture.
  4. Sprinkle the remaining 1/4 cup shredded cheese on top of each cup.
  5. Bake for 20-25 minutes in a 350 degree F oven, or until cheese is golden and crispy.

I found this recipe at The Fountain Avenue Kitchen - she has some great recipes, so check them out!

Now, where are the rest of those rice cups...

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