Raised Rice Muffins

Ingredients

• 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

Method

1. 1

   Mix the butter, rice and milk together.

2. 2

   Pour the mixture on the flour, and beat till a light batter is formed.

3. 3

   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.

4. 4

   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.

5. 5

   Bake thirty-five minutes.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 181. The excerpt below is the record exactly as published.

Raised Rice Muffins. 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

Cook this with the app: pantry check, scaling, and the assistant.