Categories: Muffins, Rice/grains
      Yield: 8 servings
 
      1 c  Cold cooked rice                    1 c  Milk
      2    Eggs, well beaten                   4 tb Melted shortening
    1/2 ts Salt                                2 tb Sugar
      3 ts Baking powder                   1 1/2 c  Flour
 
  Sift flour, measure, and sift with baking powder and salt. Combine rice,
  milk, eggs, shortening, and sugar.  Add dry ingredients. Beat only until
  smooth.  Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435Ü F)
  about 30 minutes. 8 servings. Mrs. W.B. Baker, Pueblo, CO.