As this pudding is cooked on the stove top, it requires attention because it needs to be stirred as it cooks. The result is worth it — a lightly spiced creamy rice custard with nuggets of quince paste melting through it.
Ingredients
| 4 cups | Full cream milk (Main) |
| ½ cup | Cream, plus extra whipped for serving |
| 1 pinch | Salt, a large pinch |
| 1 stick | Cinnamon |
| 1 | Lemon, use zest only |
| 4 Tbsp | Sugar |
| ½ cup | Short grain rice (Main) |
| 150 g | Quince paste, diced 1cm (Main) |
| ½ cup | Sliced almonds, toasted (Main) |
Directions
- Put the milk, cream, salt, cinnamon, zest, sugar and rice into a large saucepan and gently bring to the boil. Boil very gently, stirring frequently for 20-30 minutes until the rice is very tender and has thickened the pudding to a creamy consistency. Remove from the heat, add the quince paste and mix gently but well. Serve sprinkled with toasted almonds and whipped cream.