Rice pudding muffin
4 May 2015
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Background
If you love rice pudding (most kids certainly do!) this recipe will become a regular treat in your home. It's also a good way to use up leftover steamed rice - it works with basmati, jasmine, brown rice - just make sure the rice is unflavoured. These muffins are perfect for breakfast, afternoon snacks, picnic - or even for the school lunch-box. They keep well in an airtight container.
Ingredients
- 1.5 cups of cooked rice
- ½ cup single cream or buttermilk
- ½ cup melted butter
- 1 cup flour
- ½ cup unrefined sugar
- ¼ tsp freshly grated nutmeg
- 1 tsp grated lemon zest (optional)
- 1 Tbsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup milk
- ½ cup raisins
- 1 tsp vanilla extract
- Almond flakes (optional)
Instructions
- Melt about 3-4 tablespoon of butter, let it cool.
- Preheat the oven to 180°C.
- Mix the rice with the cream and the cooled butter. Let it rest for 10 minutes.
- In another bowl, mix the flour with the sugar, baking powder, salt, nutmeg and lemon zest.
- Beat the egg in a small bowl with the milk and vanilla extract, then combine this with the rice mixture. Fold in the raisins, followed by the flour mixture.
- Spoon the batter into silicone muffin cases or into a lined muffin tin. Sprinkle some almond flakes on top of each muffin.
- Bake for about 20-25 minutes until golden, then let them cool completely on a wire rack
Tips
You can make this recipe dairy free by using oaty cream and dairy free margarine© 2026 Copyright CookTogether
Categories
- Meal Type: - Cupcakes & Muffins - Everyday - Kids Food - Leftovers - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Kid's Party - Picnic
- Ingredients: - Dried Fruits - Rice
- Skill Levels: - Easy
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