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Molded Rice Cups

Molded Rice Cups

Try out these rice cups for a creative way to plate your appetizers, from sweet to savory.

YIELDS

12 rice cups

PREP TIME

10 minutes

COOK TIME

60 minutes

INGREDIENTS

Rice Cups

  • 2 cups water
  • 1 cup organic_long_grain_white_rice
  • non-stick cooking spray

Apples & Yogurt Rice Cups

  • 3 cups Granny Smith apples, chopped
  • 1/2 teaspoon Florida Crystals® Organic Raw Cane Sugar
  • 12 prepared rice cups
  • 3/4 cup vanilla Greek yogurt
  • 1/4 cup walnuts, chopped

Cinnamon & Sugar Rice Cups

  • 2 cups water
  • 1 cup organic_long_grain_white_rice
  • 1 teaspoon cinnamon
  • 3 tablespoons Florida Crystals® Organic Raw Sugar
  • non-stick cooking spray

Savory Rice Cups

  • 2 cups water
  • 1 cup organic_long_grain_brown_rice
  • 2 teaspoons herbs of choice
  • 1/2 teaspoon salt
  • non-stick cooking spray

Arugula Salad Rice Cups

  • 3 cups fresh organic arugula
  • 12 prepared Savory Rice Cups
  • 3/4 cup sundried tomatoes, chopped
  • 3/4 cup feta cheese
  • balsamic reduction, for drizzling

INSTRUCTIONS

Molded Rice Cups

Boil water; add rice and prepare according to directions on package.

Spray each cup of a cupcake pan with cooking spray.

Scoop 1/4 cup of prepared rice into each cupcake well; press up sides and onto bottom to make a rice cup. Allow rice to cool slightly and lift out with an offset spatula.

Apples & Yogurt Rice Cups

In a small bowl, mix apples with sugar.

Add 1/4 cup apples into each prepared rice cup, followed by one tablespoon yogurt. Top with one teaspoon walnuts. Serve immediately.

Cinnamon & Sugar Rice Cups

Boil water; add rice and prepare according to package directions.

In a bowl, combine cinnamon and sugar; mix well with cooked rice.

Spray each cup of a cupcake pan with cooking spray.

Scoop 1/4 cup of prepared rice into each cupcake well; press up sides and onto bottom to make a rice cup. Allow rice to cool slightly and lift out with an offset spatula.

Tip: Fill rice cups with yogurt, ice cream or fruit for a delicious dessert.

Savory Rice Cups

Boil water; add rice and prepare according to package directions.

Combine remaining ingredients; mix well with cooked rice.

Spray each cup of a cupcake pan with cooking spray.

Scoop 1/4 cup of prepared rice into each cupcake well; press up sides and onto bottom to make a rice cup. Allow rice to cool slightly and lift out with an offset spatula.

Tip: Fill rice cups with vegetables or leftover entrées for a delicious dinner.

Arugula Salad Rice Cups

Add 1/4 cup arugula to prepared rice cup, followed by one tablespoon sundried tomatoes and one teaspoon feta cheese. Drizzle with balsamic reduction, as desired. Serve immediately.