Coconut Berry Rice Muffins

Soak the rice in water (about a cup and half, enough to cover and be absorbed) overnight, for about 12 hours. Preheat the oven to 425ºF. Prepare a 6-hole muffin tin, slightly oil each hole. Use a strainer to drain the rice, then put the rice in food processor. Mix sugar, baking powder, salt and shredded coconut, then put into food processor with the blueberries. Blend until well combined. (If the dough sticks to the inner wall of the machine, turn off the machine, open the cover and use a spatula to push down the dough, then blend again. Repeat if necessary, until you have a dough with uniform texture.) In a large bowl, mix the egg and half of the milk. Add the dough into this bowl, then mix with a spoon, slowly adding the rest of the milk. Pour the dough into the muffin tin, filling each hole to 70% full. Bake 20 minutes, or until muffins’ edges are slightly brown. Let muffins cool for 5 minutes before removing from the tin. Place muffins in dish, then decorate with Goji berries or other dried fruit. (You can experiment with other kinds of rice.)