RICE AND ALMOND RAISIN MUFFINS WITH PEACHES

Makes 12 muffins

Soaking time and rice baking time:  30 minutes

Baking time for muffins:  20 minutes

50 minutes start to finish

60 g raisins

1 teaspoon almond essence

Boiling water (enough to cover raisins)

2 cups hot milk

Pinch salt

1 cup raw Jasmine rice

1 teaspoon vanilla essence

200 g white sugar

2 tablespoons smooth apricot jam

3 large eggs

2 ripe Nectarine peaches, peel and cut into 12

3 tablespoons white sugar

2 teaspoons water

 

Preheat oven to 200 oC.  In oven dish with a lid, mix the raw Jasmine rice, 100 g sugar, 2 cups milk, salt and vanilla essence – put lid on and bake for 30 minutes (or till milk has evaporated and rice is soft.) In a bowl with a lid, soak the raisins in boiling water with almond essence for 30 minutes (while the rice is baking.)  Prepare a 12-muffin pan.

 

Keep oven on 200 oC.  After 30 minutes (or when rice is cooked), drain the raisins.  Into the cooked rice, stir the raisins, 100 g sugar, 3 eggs and apricot jam.  Spoon into the muffin pan.  Bake for 20 minutes.  While muffins are baking, mix the 3 tablespoons sugar with 2 teaspoons water in flat pan on stove - add the peaches and slowly heat them.  Keep apart.

 

Remove the muffins from the oven, press a peach piece on top of each muffin and let cool down.  Remove from pan, enjoy warm (or cold) with ice cream, custard or double cream yoghurt.

 

Recipe and photo:  Adapted from https://janonline.com/recipes/roasted-banana-amaretto-and-raisin-cake/