Instructions

1. Soak 3 cups of long grain rice in water in a large bowl overnight. Drain the water using a mesh strainer or colander once during the soaking process to drain away excess starch.

2. Preheat oven to 350 degrees Fahrenheit.

3. Drain the water from the rice. Transfer the rice to a food processor. Pulse the rice several time to puree. Pour rice puree back into the bowl.

4. Add 2 1/2 cups of sugar and 3 tsp. of baking powder. Mix well using a whisk.

5. Separate six eggs and add them to a medium-sized bowl. Reserve the egg yolks for later use. Add 3 tsp. sugar. Beat egg white for several minutes with the whisk until stiff peaks form.

6. Fold eggs into the rice mixture gently.

7. Lightly spray two large muffin pans with vegetable oil. Pour the puto batter into pans until they are about 3/4 fill. Top with your favorite cheese if you'd like.

8. Bake for about 25 minutes or until puto is springy to the touch.

9. Remove the puto from the oven and set it aside. Turn off the oven. Allow the puto to cool for about five minutes and remove it from the pans.