For the rice muffins
Preheat the oven to 200 °C.
Mix the ingredients thoroughly, then blitz the mix in the blender. This will cut the rice into very small bits. The mix should have the consistency of cake mix. Add more coconut milk as required.
Grease your favourite muffin pan and pour a little batter into each section.
Pop the pan in the oven for 30 minutes or until the puddings are baked through. Test with a skewer; it will come out dry when they are done.
By this time they will have a nice light brown to tan colour. Put then out to cool while you make the compote.Compote
Mash half of the blueberries and keep to one side.
Dissolve the sugar in the water, then add the butter and bring to the boil. Keep stirring to caramelise the sugar but avoid burning. The mix will foam for a while, but don't despair, this is what happens. The water will give a consistent texture and colour to the caramel. When the caramel is nice an light brown, add the mashed blueberries and stir through thoroughly. Wait until the foaming and frothing has stopped, then remove the compote from the heat and add the rest of the blueberries.
This mix has a higher temperature than boiling water, so allow it to cool sufficiently before using.
Dishing up is a matter of arranging a muffin on a plate, adding a dollop of whipped cream and some of the compote. Garnish with a sprig of mint.
Recipe reprinted with permission of The Hungry Sailor
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