Supreme Rice

Almond Rice Madeleines

Serves: Makes 3 dozen cakes


  • 1 cup whole blanched almonds, lightly toasted
  • 3/4 cup flaked coconut
  • 1 1/2 cups sugar
  • 3 cups cooked rice, chilled
  • 3 egg whites
  • Vegetable cooking spray
  • Fresh raspberries
  • Frozen non-dairy whipped topping (optional)


Preheat oven to 350 degrees. Coat a muffin tin with cooking spray. Chop almonds in food processor until finely ground. Add coconut and sugar; process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into pans, filling to top. Bake for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack. Run a sharp knife around each madeleine shell, and gently remove from pan. Cover and refrigerate 2 hours or until serving time. Serve with raspberries and whipped topping. Note: Almond Rice Madeleines may be baked and refrigerated up to 2 days before serving.

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