Cinnamon poached quinces with vanilla bean creamed rice

Fiona Andersen

This recipe uses poached quinces - click here for poaching instructions.

Ingredients

50 g	Unsalted butter
160 g	Risotto rice
100 g	Caster sugar
1 tsp	Vanilla paste
250 ml	Milk
500 ml	Cream
3	Quinces, poached (see recipe link above) (Main)

Directions

1. Heat oven to 180C.
2. Place butter into a small saucepan over a medium heat and add rice and caster sugar.
3. Heat without allowing to brown for 2-3 minutes.
4. Add vanilla paste, milk and cream. Bring to the boil and pour the creamed rice into a 20cm x 20cm roasting dish and cover well with foil, sealing all edges.
5. Place dish into a larger roasting dish and pour 2 cups of boiling water into the larger dish to create a water bath.
6. Place into oven and cook for 1 hour, stirring occasionally, until rice has absorbed two-thirds of the milk and creamand is cooked.
7. Remove rice from oven and allow to cool for 30 minutes. As rice cools it will absorb the remaining liquid and become quite thick.
8. Warm the poached quinces, with a little of the quince syrup, in a small pot over a medium heat.
9. Divide rice and quinces between 4 bowls and serve with a generous drizzle of quince syrup.