Rice Almond Muffin

Preheat the oven to 160°C fan and grease a muffin tin very well.

Bring milk, sugar, salt and lemon zest to a boil in a saucepan.

Stir in the rice and simmer over low heat until the milk is absorbed; then let cool briefly.

Chop the candied orange and lemon peel and chop the almonds (if not already chopped).

Separate the eggs and beat the egg whites until stiff.

Whisk the egg yolks with rum and almond extract in a bowl until frothy.

Add the cooled rice mixture, almonds and candied orange and lemon peel to the yolk mixture and mix thoroughly.

Gently fold the egg whites in 2–3 portions until no white streaks remain.

Fill the batter into the cavities and bake the muffins for 20–25 minutes.

Let the muffins rest for 5 minutes, then remove from the tin and serve warm or cold.