Raisin Rice Coffee Cake
|Ground cinnamon||1⁄2 Teaspoon|
|Cooked rice||1 Cup (16 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted (or margarine)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
1. Grease 6-cup ring dish. Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over bottom and sides of dish. Mix rice and 1/4 cup raisins; spread evenly in bottom of dish.
2. Beat milk, margarine and egg in large bowl; stir in remaining ingredients, all at once, just until flour is moistened. Spread batter evenly over rice mixture.
3. Elevate ring dish on inverted dinner plate in microwave oven. Microwave uncovered on medium (50%) 7 minutes, rotating dish 1/4 turn after 3 minutes.
4. Rotate dish 1/4 turn. Microwave uncovered on high 2 to 3 minutes, rotating dish 1/4 turn after 1 minute, until wooden pick inserted in center comes out clean. (Parts of surface may appear moist but will continue to cook while standing.) Let stand uncovered on heatproof surface 2 minutes. Invert onto heatproof serving plate.