Cream puffs IV, whole grain rice

Ingredients for 1 servings:

• 125 ml water
• 70 g butter
• 150 g rice, (whole grain rice) finely grind
• 3 eggs
• 1 tsp baking powder, gluten-free
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free

Bring the water to a boil with butter and salt, reduce the heat by half, and pour the ground wholegrain rice all at once into the liquid. Stir until a lump forms (it might not, more like a porridge) and a fine white layer forms on the bottom of the pot, but don’t let it burn. Pour the mixture into a bowl, let it cool slightly, then add the eggs one at a time and mix. After the third egg, it will be mush; don’t add any more, or the batter will spread during baking. Add the baking powder and mix. Even though the rice batter is quite thin, the baked “things” can still be cut lengthwise and will be nice and airy. Preheat the oven to 180°C (top and bottom heat). Fill a piping bag with the choux pastry and pipe them onto the baking paper (or baking sheet), leaving enough space between each egg. Place a baking sheet in the preheated oven on the second rack from the bottom and bake for 30 minutes. Do not open the puffs before then, or they will collapse. Cut the still-warm profiteroles in half crosswise. Fill them with fillings, such as 0.5 liters of cream and a sachet of Bourbon vanilla sugar. Whip them until stiff. Fill the bottom half of each profiterole with 1 tablespoon of the filling. Put the lid on and dust with powdered sugar. My own recipe.