Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Fold rice into batter.
Spoon batter into greased muffin pans, filling two-thirds full. Bake at 425° for 20 minutes or until lightly browned.
Oxmoor House Homestyle Recipes
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