Comforting Dessert

Vanilla rice pudding with roast quince

Name: Vanilla rice pudding with roast quince
Yield: 4
Ingredients: 2.00 vanilla bean, split, seeds scraped; 1/2 firmly packed cup (125g) brown sugar; Finely grated zest and juice of 2 oranges; 4 cloves; 3 quinces, peeled, quartered lengthways; 1 cup (220g) Arborio rice; 25g unsalted butter; 3 cups (750ml) milk; 1/3 cup (75g) caster sugar; 3/4 cup (185ml) pure (thin) cream

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Looking for a seasonal dessert? This vanilla rice pudding with quince is a great mid-week treat for the family.

1 vanilla bean, split, seeds scraped
1/2 firmly packed cup (125g) brown sugar
Finely grated zest and juice of 2 oranges
4 cloves
3 quinces, peeled, quartered lengthways

Rice Pudding

1 cup (220g) Arborio rice
25g unsalted butter
3 cups (750ml) milk
1/3 cup (75g) caster sugar
1 vanilla bean, split, seeds scraped
3/4 cup (185ml) pure (thin) cream

Method

1.

Preheat oven to 160°C. Combine vanilla pod and seeds, sugar, orange zest and juice, cloves and 1/2 cup (125ml) water in a roasting pan. Add quince and toss to coat, then spread in a single layer across tray.
2.

Tightly cover pan with foil and roast, turning quinces and basting with the cooking liquid every 30 minutes, for 2 1/2-3 hours until tender and dark amber.
3.

Meanwhile, for the pudding, place rice, butter, milk, sugar and vanilla seeds in a saucepan over medium heat and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20-25 minutes until rice is tender but still al dente. Stir cream into rice.
4.

Divide rice pudding among bowls. Top with quinces and roasting syrup to serve.