Baked Sour Cream Rice Cheesecake Cups

Name: Baked Sour Cream Rice Cheesecake Cups
Total time: 72 min
Yield: 1 portions
Ingredients: 220 g Sour Cream; 2 eggs Chicken eggs; 20 g Butter; 0.5 cup Rice; 1 cup Water; 0.5 cup Sugar; 1 tsp Vanilla Extract; To taste Salt

Small rice-thickened sour cream custards baked until creamy and lightly browned.

Ingredients

220 g

Sour Cream

2 eggs

Chicken eggs

20 g

Butter

0.5 cup

Rice

1 cup

Water

0.5 cup

Sugar

1 tsp

Vanilla Extract

To taste

Salt

Steps

18 min1

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.

28 min4

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

10 min5

Rest for 10 minutes before serving so the custard settles.