If not using pre-cooked rice, prepare 2 cups of cooked rice according to package directions and let it cool slightly. Finely chop the broccoli florets into very small pieces, ensuring no large stems remain.

In a large mixing bowl, combine the cooked rice, finely chopped broccoli, 1 cup of shredded cheddar cheese, beaten egg, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Lightly grease 6 standard silicone muffin cups or a metal muffin tin with olive oil. If using metal, ensure the greasing is generous to prevent sticking.

Evenly spoon the rice mixture into the prepared muffin cups, pressing down gently to ensure they are compact and hold their shape.

If using silicone cups, place them directly into the air fryer basket. If using a metal muffin tin, check if it fits your air fryer; otherwise, bake in an oven (see notes).

Air fry at 375°F (190°C) for 9 minutes. Carefully flip the rice cups over (this helps with even browning and crispiness) and sprinkle the remaining 2 tablespoons of cheddar cheese and optional panko breadcrumbs on top. Continue to air fry for another 7-9 minutes, or until golden brown, heated through, and the cheese is bubbly and slightly crispy.

Carefully remove the rice cups from the air fryer and let them cool in the muffin cups for 5 minutes before gently removing them. This helps them firm up and retain their shape. Serve warm.