Raised Rice Muffins
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Ingredients 7 ingredients
- one teaspoonful of salt
- one quart of bread flour
- two cupfuls of warm boiled rice
- Butter
- Water
- One pint of warm milk
- Yeast
Contains
GlutenMilk
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Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- One pint of warm milk, two cupfuls of warm boiled rice, one quart of bread flour, one teaspoonful of salt, two table-spoonfuls of butter, one-third of a cake of compressed yeast.
- Mix the butter, rice and milk together.
- Pour the mixture on the flour, and beat till a light batter is formed.
- Mix the yeast with four table-spoonfuls of cold water, and add it and the salt to the batter, which let rise over night in a cool place.
- In the morning fill buttered muffin pans two-thirds to the top, and set them in a warm place till the batter has so risen as to fill the tins.
- Bake thirty-five minutes.
- One-third of a cupful of liquid yeast may be substituted for the compressed yeast.
Plating
Cookware for this recipe
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Saucepan
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Cake tin