BBQ Rice Muffin Mounds

Beginner chefs will love the hands-on process of creating these tasty BBQ Rice Muffin Mounds! The fun-to-make muffin mounds feature U.S.-grown white long grain rice and come together in just under an hour.

This recipe is part of “The Kids’ Kitchen” series, a collection of approachable recipes that teach children the basics of cooking through the preparation, assembly, and plating of each dish (adults are asked to handle any oven or stovetop instructions).

Prep Time
30 min
Total Time
30 min


  • 3 cups (750 mL) cooked white rice
  • 1½ pounds (375 mL) 93% lean ground beef
  • 4 eggs, beaten
  • ⅔ cup (150 mL) barbeque sauce
  • 2 teaspoons chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  •   cooking spray
  • ¼ to ½ cup (60 mL to 125 mL) ketchup


  1. Combine the rice, beef, eggs, barbeque sauce, chili powder, salt, and black pepper in a large bowl. Using clean hands, mix together the rice ingredients until just blended. (Do not over mix the mixture or it will be tough).
  2. Shape mixture into 12 balls. Place into the 12 muffin cups coated with cooking spray. Bake 30 minutes or until internal temperature reaches 170°F (80°C) when inserted with a meat thermometer.
  3. Remove from oven, spoon or brush ketchup evenly over each (2 teaspoons each) and let stand on wire rack for 10 minutes to firm up slightly and remove from pan easily. Using a table knife, run around edges to loosen from edges and gently lift.Makes 12 muffin mounds total.

Recipe Notes

Freeze individual servings for an “on hand” lunch or dinner.

May want to coat the spoon with cooking spray before filling to prevent ketchup from sticking to spoon.