Ingredients

Rice

• ½ cup Riceland Jasmine Rice
• 1 cup water

Graham Cracker Crust

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 3½ tablespoons unsalted butter, melted

Cheesecake Filling

• 16 ounces cream cheese, softened
• ⅓ cup sour cream, room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup cooked Riceland Jasmine Rice, cooled
• 1 tablespoon cornstarch (optional, for a slightly firmer texture)

Optional Garnishes

• Whipped cream
• Fresh berries
• Honey drizzle
• Toasted coconut
• Crispy puffed rice cereal
• White chocolate curls

Instructions

Cook the Rice

1. Combine the rice and water in a small saucepan.
2. Bring to a boil, reduce heat to low, cover, and cook for 15–18 minutes until tender.
3. Cool completely before using.

Prepare the Crust

1. Heat oven to 325°F.
2. Line a 12-cup muffin tin with paper liners.
3. Mix together the graham cracker crumbs, sugar, and melted butter.
4. Divide evenly among the liners and press firmly into the bottoms.
5. Bake for 5 minutes.
6. Remove and cool slightly.

Make the Cheesecake Filling

1. In a blender or food processor, combine the cooled cooked rice and sour cream. Blend until mostly smooth.
2. Beat the cream cheese until creamy.
3. Add the sugar and vanilla and mix until combined.
4. Mix in the rice mixture.
5. Add eggs one at a time, mixing on low speed just until incorporated.
6. Stir in the cornstarch if using.

Bake

1. Fill each muffin cup almost to the top.
2. Bake for 18–20 minutes, or until centers are just set.
3. Cool in the pan for 1 hour.
4. Refrigerate for at least 4 hours or overnight.

Garnish

1. Top with whipped cream, berries, toasted coconut, or a sprinkle of crispy puffed rice for crunch.

Tips

• Blending cooked Riceland Jasmine Rice into the filling gives these cheesecakes an exceptionally silky texture while adding a subtle richness that pairs beautifully with vanilla and cream cheese. It's a fun twist inspired by the comforting flavors of rice pudding.