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Rice Pudding Muffins (Rice Pudding Muffins)
Rice Pudding Muffins is a modern British recipe for a muffin made with leftover cooked rice, cream and sultanas in a white muffin base that tastes just like a classic rice pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Pudding Muffins.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesBritish Recipes
Here is a great way of using up left-over plain boiled or steamed white rice by using them to prepare a muffin — and yes, these really do taste like rice pudding. They're also great as a New Year's day breakfast to bring luck.
Ingredients:
225g leftover cooked rice
120ml double cream
4 tbsp unsalted butter, melted and cooled
180g plain flour
130g sugar
1 tbsp baking powder
1/2 tsp freshly-grated nutmeg
1/2 tsp salt
1 large egg, at room temperature
250ml milk
65g sultanas or dried cherries, chopped
1 tsp vanilla extract
Method:
Mix together the rice, cream and butter in a bowl. Stir well to combine then set aside.
In another bowl, beat together the egg and milk until thoroughly combined, then stir this egg mixture into the rice mixture before folding in the chopped sultanas or cherries.
Stir well to combine, then spoon the batter into 12 muffin cups that have been greased or lined. Fill the cups no ore than 3/4 full.
Transfer to an oven pre-heated to 200°C and bake for about 22 minutes, or until the muffins are nicely risen and well browned on top. When done a toothpick inserted into the centre should emerge cleanly.
Allow the muffins to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
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