CookEat Recipe
Rice, Honey and Coconut Milk Muffins
Cooked rice and softened oats give these small coconut milk cakes a gently grainy crumb. Honey is whisked into the liquid before the muffins are baked.
Method
Steps
Step 1
Allow 40 minutes preparation including rice cooking, 25–30 minutes baking and 40 minutes cooling. Cook 35 g dry white long-grain rice in 500 ml boiling water for 12–15 minutes until tender. Drain thoroughly; expect about 90–105 g cooked rice. Use all the drained rice.
Step 2
Spread the rice thinly on a clean plate for 10–15 minutes, then use immediately; if delayed refrigerate within 1 hour. Heat a conventional oven to 180°C. Line twelve 120 ml metal muffin cups, about 7 cm across, with paper cases.
Step 3
Stir the coconut milk until uniform, then measure 120 ml. Soak all 30 g fine rolled oats in the coconut milk and all 60 ml dairy milk for 10 minutes. Melt the unsalted butter and let it cool until only warm.
Step 4
Whisk the melted butter with all the honey, caster sugar and 100 g egg weighed without shells. Stir in the oats and all their soaking liquid. Whisk flour and baking powder together separately, then fold the wet mixture into them just until no dry flour remains.
Step 5
Fold in all the cooked rice. Divide equally between the twelve paper cases, filling each no more than two-thirds full. Bake for 25–30 minutes until the muffin centres spring back and a skewer in the crumb of the middle muffins shows no wet batter.
Step 6
Rest in the metal tray for 5 minutes, then move the muffins onto a rack for 35 minutes. Refrigerate any leftovers at 4°C or below within 1 hour of baking and eat cold within 24 hours.
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