Rice cakes with milk, pineapple and raisins

Rice cakes with milk, pineapple and raisins

Ingredients

• Milk 3.2% - 130 ml
• Butter - 60 g
• Eggs - 2 pcs.
• Sugar - 100 g
• Flour - 230 g (1.5 cups with a capacity of 250 ml)
• Baking powder - 10 g
• Rice - 100 g
• Canned pineapple - 150 g
• Raisins - 75 g
• Salt - 1 pinch

Directions

1. First of all, cook the rice.
2. Boil 250 ml of water. Pour rice into a saucepan of boiling water and cook for 12 minutes over low heat. Then pour in the milk and cook for another 10 minutes - until the milk completely disappears and the rice is completely cooked.
3. Leave rice to cool.
4. Combine flour, salt, sugar and baking powder in a bowl. Mix everything.
5. Cut pineapples into small cubes.
6. Whisk the eggs in a bowl with a whisk or fork.
7. Melt the butter in a microwave oven or in a water bath.
8. Place raisins and pineapples in a bowl with melted butter.
9. Add eggs.
10. Put the cooled rice in there. Mix.
11. Adding flour in small portions, continue kneading.
12. In the process of kneading, I had to shift the dough into a larger container.
13. Prepare baking molds. I line 6 muffin trays with liners.
14. Put the dough into molds.
15. In addition to muffins, you can make a small cupcake, or you can put the whole dough into muffin molds (you get 12 pieces). I'm making a cupcake.
16. Bake rice cakes with pineapple and raisins at 200 degrees for 25 minutes. For a large cake, it will take more time.
17. Readiness to check with a wooden skewer - it should come out of the cupcakes without traces of wet dough.
18. Serve rice cakes in milk, with pineapple and raisins, on the table.
19. It's incredibly delicious - bon appetit!