Rice pudding muffin
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
Method
- 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