If you don’t like rice pudding, then don’t make this muffin!
Curry night has become a thing in our household. It’s a night off for me (well sort of, it gives me a chance to play with different flatbreads) as my other half is very keen to experiment with unusual meats and sauces. All round it’s a great family night (once we realised that our 2 year old can’t handle really spicy!) as well as perfect for entertaining.
Then I discovered you can use up cooked rice in a muffin. I am a big fan of rice pudding, that simple bubbling buttery yet spicy dessert which reminds me so much of growing up. And this muffin is all that. If you don’t believe me, try it for yourself.
One thing, though do be sure to make them the next day. Circumstance meant that my first opportunity was a couple of days later and that was definitely to the detriment of the muffin. The age of the rice is probably what caused the chewy texture but with so many flavour options out there I’d give them another go.
Rice pudding muffin
- 330g plain white flour
- 50g ground almonds
- 130g caster sugar
- 1 tbsp baking powder
- grated nutmeg to taste
- 1 egg
- 375ml milk (I used almond)
- 30g butter, melted and cooled
- 175g cooked rice
Mix the wet ingredients together then add the cooked rice. Mix the dry ingredients together. Add the wet to the dry. Pour the mixture into muffin tins lined with paper cases (don’t worry that the batter is quite wet). Bake in the oven for around 25 minutes until golden and risen. For an extra kick of nutmeg grate a little on top of the muffins after baking.