1/2 cup All purpose Flour
1/4 cup + 2 tbs Cream of Rice
1/2 tsp yeast
2 tbs Sugar
3/4 cup Water (warm, 110 deg)
1 1/2 tsp Condensed Milk
1/2 Madagascar Bourbon Vanilla extract
In a mixing bowl, combine flour, cream of rice, yeast, 1tsp sugar and water. Mix well, cover the bowl and set aside to rise for 1~2 hours. The more the batter rests, the more chance cream of rice has to soften.
Stir in the remaining sugar, condensed milk, and vanilla extract. Mix to combine. Cover and set aside until the mixture gets frothy, about 30~45 minutes.
Scoop into small muffin tin,and bake for 20-25 minutes
I brushed with a condensed milk / 2% milk mixture 1/2 way through baking to brown the tops.
This recipe needs salt -- Next time, I would add 1 tsp salt at the start
Muffin tins did not work - they did not crisp up correctly, and were hard to extract.