|Water||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Rice||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Sour cream||1 Cup (16 tbs)|
|Baking soda||1⁄4 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
In a large saucepan with a tight-fitting lid, boil the water.
Add milk, 1/2 tsp.of the salt, and the rice.
Cook, covered, on low heat until all liquid is absorbed, about 30 minutes.
Stir in sugar and butter and let cool.
When cool, stir in eggs.
In a bowl, combine sour cream and baking soda.
In a separate bowl, mix together flour, baking powder, and remaining 1/2 tsp.salt.
Add sour-cream mixture and flour mixture alternately to rice.
Fill 24 greased muffin cups two-thirds full with batter and bake in a 375°F oven for 45 minutes, or until golden brown.
Cool on racks.