3/4 cup (175 g) jasmine rice

1 1/4 cups (310 ml) water

1/2 lb (225 g) semi-soft cheese (such as Oka, raclette, muenster), the rind removed, cut into small pieces

3 eggs

1/2 tsp ground Espelette pepper

Rinse the rice under cold water until the water runs clear. Drain well.

In a pot, bring the water and rice to a boil. Stir, cover and cook over low heat for 15 to 20 minutes or until the rice is tender.

With the rack in the middle position, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a food processor, purée the warm rice and cheese until smooth. Add 1 egg at a time as the machine is running and process until smooth. Add the Espelette pepper. Season with salt and pepper.

Spoon the mixture into a pastry bag fitted with a 1/2-inch (1 cm) plain round tip. Pipe the dough into mounds onto the prepared sheets, each about the size of a loonie. For best results, pipe the dough just before baking.

Bake one sheet at a time for 30 minutes or until the cheese puffs are golden brown. Let cool before serving.

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