Baked rice pudding with poached quince | Women's Weekly Food
Creamy and delicious, baked rice pudding is a classic dessert. Bring a shot of new flavour to an old favourite with this poached quince and almond topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/4 litres (5 cups) water
- 1 kilogram (5 cups) caster sugar
- 4 quinces (1.5kg), peeled, cored, quartered
- 10 centimetre strip lemon rind
- 1 tablespoon lemon juice
- 1 cinnamon stick, halved
- 1/2 cup (100g) calrose medium-grain rice
- 2 3/4 cup (680ml) milk
- 300 millilitres cream
- 1/3 cup (75g) caster sugar, extra
- 1 teaspoon vanilla extract
- 1/2 cup (75g) vienna almonds, chopped coarsely
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