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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.
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.
To serve, place quince segments on rice pudding and drizzle over syrup from pan.
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.
To serve pudding, spoon rice pudding into bowls, add several quince quarters per serve, spoon over syrup.
Paul halved carob pods lengthways, deseeded them and used a zester to grate the insides over the quinces.
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