How to prepare Rice Cakes

• Let’s start preparing the rice cakes, cook the rice together with the milk, it will take about 20 minutes and until the milk is completely absorbed, stir occasionally to prevent it from sticking to the bottom.

• When the milk is absorbed and the rice is cooked, pour it into a container and level it so that it cools down.

• Prepare the custard, pour the cornstarch, powdered sugar, egg yolks, lemon zest, and milk into the saucepan a little at a time so that it combines with the remaining ingredients and does not form lumps. Then put it on the heat and bring to a boil, stirring constantly, you will see the cream thicken. Chop the pine nuts.

• Pour the eggs and sugar into a bowl and beat very well with electric beaters, you should have a light and fluffy mixture. Then add the sifted baking powder and incorporate it into the eggs with a spatula using upward movements so as not to deflate the mixture.

• Then add the previously cooked rice in milk, the chopped pine nuts, and the custard, combine everything with the eggs always with a spatula and always with upward movements so that the mixture does not deflate otherwise it would jeopardize the success of the muffins.

• Place the paper baking cups in the muffin pan and pour the mixture, bake in a preheated static oven at 350°F for 30 minutes. When the rice muffins are cooked, take them out of the oven and let them cool, then sprinkle with powdered sugar, serve them warm or at room temperature.