Crispy Pepperoni Rice Cups

1. Rinse the rice under cold water until the water runs mostly clear to remove excess starch.
2. Boil in salted water until very tender. Drain thoroughly and let it cool slightly to dry out — excess moisture will prevent crisping.

2️⃣ 🧀 Mix with Cheese

3. Transfer the warm rice to a bowl and mix in the Parmesan cheese. Stir well to coat every grain — the cheese will help bind the rice and crisp the cups as they bake.

3️⃣ 🧺 Shape the Cups

4. Lightly grease a muffin tin with olive oil.
5. Spoon the cheesy rice into each cup and press firmly with the back of a spoon, pushing the mixture up the sides to form a well.

4️⃣ 🔥 Bake Until Golden

6. Preheat oven to 190°C (375°F).
7. Bake the rice cups for 18–20 minutes, or until the edges are golden brown and crisp. Watch closely in the last few minutes to prevent over-browning.

5️⃣ 🍕 Add Pepperoni

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