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Recipe

Gluten Free Rice Cupcake

5 mins
15 mins
Low
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Gluten-free rice cupcakes, decorated with whipping cream and rice pudding. Delicious and perfect for people intolerant to gluten and who want to enjoy a delicious dessert.
Learn more about USARice México

Ingredients

12 portions
  • 3 cups rice, American
  • 100 grams butter
  • 80 grams sugar
  • 3 eggs
  • 7 grams yeast
  • 1 tablespoon vanilla essence
  • 4 cups Water, for rice with milk
  • 2 cups milk, for rice with milk
  • 1/2 cups condensed milk, for rice with milk
  • 1 raja cinnamon, for rice with milk
  • 2 cups whipping cream, for rice with milk

Preparation

Preheat the oven to 170 ° C.
Blend 100 grams of American rice (about 2 cups) to obtain the rice flour.
Mix the ingredients by beating them until integrated.
Empty the mixture into molds and bake for 15 minutes.
For the 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 condensed milk and sugar.
Once the ingredients have been well integrated, let cool.
When the rice is no longer hot, mix it with the 2 cups of whipping cream.
The cream with the rice place it in a sleeve and decorate the cupcakes.

PRESENTATION

Above each cupcake decorate with rice pudding.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
193.6
kcal
9.68%
Carbohydrate, by difference
22.2
g
7.4%
Protein
3.5
g
7%
Total lipid (fat)
10
g
15.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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