Gluten-Free Rice Cupcake

USARice México
USARice México
Gluten-free rice cupcakes, decorated with whipped cream and rice pudding. Delicious and perfect for those who are gluten intolerant and want to enjoy a tasty dessert.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
9
Favorites
Collections
Planner
Grocery List
Ingredients
12
Servings
  • 3 cups rice, american 3 cups rice, american
  • 100 grams butter 100 grams butter
  • 80 grams sugar 80 grams sugar
  • 3 eggs 3 eggs
  • 7 grams yeast 7 grams yeast
  • 1 tablespoon vanilla essence 1 tablespoon vanilla essence
  • 4 cups water, for the rice pudding 4 cups water, for the rice pudding
  • 2 cups cow's milk, for the rice pudding 2 cups cow's milk, for the rice pudding
  • 1/2 cups condensed milk, for the rice pudding 1/2 cups condensed milk, for the rice pudding
  • 1 stick cinnamon, for the rice pudding 1 stick cinnamon, for the rice pudding
  • 2 cups whipping cream, for the rice pudding 2 cups whipping cream, for the rice pudding
Preparation
5 mins
15 mins
Low
  • Preheat the oven to 170°C.
  • Blend 100 grams of American rice (approx. 2 cups) to obtain rice flour.
  • Mix the ingredients by beating them until well combined.
  • Pour the mixture into molds and bake for 15 minutes.
  • For the decorative rice pudding, boil 4 cups of water with the rice and cinnamon.
  • Once the rice is soft, add the 2 cups of milk, 1 cup of sweetened condensed milk, and the sugar.
  • Once the ingredients are well combined, let them cool.
  • Once the rice pudding is no longer hot, mix with the 2 cups of whipped cream.
  • Place the cream with the rice in a piping bag and decorate the cupcakes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by