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Roast Quinces & Rice Pudding

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  • Roast Quinces

  • 4 quinces

  • ½ lemon

  • 1/3 cup brown sugar

  • juice of 3 oranges (350ml)

  • zest of 2 oranges

  • 3 cloves

  • 1 vanilla pod, halved lengthways

  • Rice Pudding

  • 1 cup Arborio rice

  • 25g unsalted butter

  • 750ml goat milk

  • 1/3 cup caster sugar

  • 1 vanilla bean, split and seeds scraped

  • ¾ cup cream


  • Roast Quinces:

  • 1.

    Preheat oven to 180C. Peel and cut each quince in eight pieces lengthways (do not core), then rub with flesh side of lemon half to stop them browning.

  • 2.

    Place quince in casserole dish. Combine remaining ingredients in a bowl, mix to combine, then add to quinces. Cover with a sheet of foil. Place in oven and bake 45 minutes, until syrup is reduced and quince give way easily to a sharp knife.

  • 3.

    To serve, place quince segments on rice pudding and drizzle over syrup from pan.

  • Rice Pudding:

  • 1.

    Place rice, butter, milk, sugar and vanilla seeds in a medium saucepan over a high heat and bring to the boil. Reduce heat to low and stir occasionally, for 25-30 minutes, until rice is tender but still al dente. Stir cream into rice pudding, then spoon into bowls.

  • 2.

    To serve pudding, spoon rice pudding into bowls, add several quince quarters per serve, spoon over syrup.

  • TIP:

  • 1.

    Paul halved carob pods lengthways, deseeded them and used a zester to grate the insides over the quinces.  

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Posted by Matt397Report
What was different?
Posted by Vivianne7Report
That is not the same recipe that he showed on the show. Why is that