Leftover rice muffins are a versatile and easy to make finger food, ideal for school lunches, a grab n’go summer picnic item or as an unique appetizer for party guests.
These simple yet tasty leftover rice muffins are loaded with creamy mozzarella cheese, chopped Italian prosciutto, homemade black olive tapenade and earthy oregano.
On Sundays, I usually make a large batch of rice or quinoa for the week then just add a variety of condiments on a day by day basis.
On this particular night during dinner prep, (after having realized that the quantity of rice I had made exceeded the ratio of sauteed veggies for my risotto) I set some rice aside and stored it in the fridge for a later date…and then forgot about it for a few days!
Any attempt to waste less food is a priority of mine so when I discovered the rice in the fridge after a few days I decided to whip up with this recipe, which is loosely based on my recipe for Quinoa Pizza Muffins.
My kids loved these! I kept the recipe simple by adding a few of their favourite ingredients and upsold the ‘finger food’ factor. They devoured them! Besides being healthy and tasty, they hold together really well and are fun to eat (even for moms and dads!).
The condiment variations are endless! Combine any of your favourite ingredients such as tomato sauce, diced cherry tomatoes, black or green olives, scallions, fresh basil or parsley, chopped chicken, smoked salmon, feta or goat cheese, mushrooms, broccoli n’ cheddar, the list goes on.