Rice muffins with dates

For 6 people:
200 grams of pasta frolla vegan
300 ml soy milk
100 ml of water
50 grams of rice that don't overcook
50 grams of dried dates
50 g brown sugar
25 g white flour
.5 envelope of vanilla extract
oil to grease the molds
1 pinch of salt

Defrost the puff pastry.
Preheat the oven to 190° c.
Grease and flour muffin baking cups 6.
Heat a pan with 150 ml milk, 100 ml of water and 1 pinch of salt.
When it comes to a boil, add the rice, stirring occasionally, let it cook until it dries, then pour into a bowl.
In the same saucepan, add the sugar, vanilla and white flour. Pour slowly the remaining cold milk, then beat with a whisk until blended.
Bring to the boil stirring continuously, and then incorporated into the rice.
Remove the kernels with dates, cut into small pieces and add to rice mixture.
Roll out the pastry to a thickness of about 3-4 mm and lined the bottom and sides of the cups, then fill them in equal parts with the mixture.
Crushed paper cups on the table so that the mixture beating inside does not remain empty.
Place them in a hot oven and cook for 35 minutes.
Once cooked, remove the Muffins from the oven and let them cool.
You can serve them accompanied by jam or vanilla soy pudding.