Baked Sour Cream Rice Cheesecake Cups

Cook rice with water and a pinch of salt for 18 minutes until very soft.

Blend half the cooked rice with sour cream, eggs, sugar, and vanilla extract until mostly smooth.

Fold in the remaining rice for texture and spoon into buttered cups.

Bake at 170C / 338F for 28 minutes until puffed and lightly browned.

Rest for 10 minutes before serving so the custard settles.