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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 5 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Melt about 3-4 tablespoon of butter, let it cool.
  2. Preheat the oven to 180°C.
  3. Mix the rice with the cream and the cooled butter. Let it rest for 10 minutes.
  4. In another bowl, mix the flour with the sugar, baking powder, salt, nutmeg and lemon zest.
  5. 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.
  6. Spoon the batter into silicone muffin cases or into a lined muffin tin. Sprinkle some almond flakes on top of each muffin.
  7. Bake for about 20-25 minutes until golden, then let them cool completely on a wire rack