Baked rice pudding with poached quince

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.

  • 3 hrs cooking
  • Serves 4
  • Print


Baked rice pudding with poached quince
  • 1.25 litre (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 millilitre cream
  • 1/3 cup (75g) caster sugar, extra
  • 1 teaspoon vanilla extract
  • 1/2 cup (75g) vienna almonds, chopped coarsely


Baked rice pudding with poached quince
  • 1
    Combine the water and sugar in large pan; stir over medium heat without boiling, until sugar dissolves; bring to a boil. Add quince, rind, juice and half cinnamon stick; simmer, covered, about 2 hours or until quince are rosy and tender.
  • 2
    Preheat oven to 150°C (130°C fan-forced).
  • 3
    Place rice in sieve; rinse under cold water until water runs clear, drain.
  • 4
    Place rice, milk, cream, extra sugar, extract and remaining half cinnamon stick in small baking dish; stir. Bake, uncovered, about 2 hours or until tender, stirring every 30 minutes.
  • 5
    Serve rice with quince and a little of the syrup; sprinkle with nuts.

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