Instructions:
Yield: 12 small muffins.

Preheat the oven to 375F. Butter muffin pans. Scald the milk, slowly pour it on the cornmeal, and let stand 5 minutes. Stir in the rice, flour, sugar, baking powder, and salt. Add the egg yolk and butter, and blend well. Gently fold in the egg white and spoon into the muffin pans, filling each cup about 1/2 full. Bake for about 20 minutes.

The last recipe, for Pain Au Riz (rice bread), is from Bernard Claytons "New Complete Book of Breads," published in 1995. The yield is two plump loaves.

NOTES : Leftover rice and some cornmeal give these muffins a rustic texture and taste.

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