Prep 10 mins
Cook 1 hr 30 mins
I found this whilst looking for quince paste recipes. This looks like real comfort food to me.
- 2 eggs
- 2 tablespoons sugar
- 2 cups milk
- 2 tablespoons brandy
- 4 tablespoons short-grain rice
- 60 g quince paste, chopped
- Preheat oven to 160c.
- Butter a 750 ml pie dish.
- Lightly beat the eggs, sugar, milk and brandy together.
- Place the rice and quince paste in the pie dish and pour over the milk mix.
- Bake for 1 1/2 hours until thick, creamy and golden on top.
Wow, this is a very tasty way of making rice pudding! It has a lovely brown top and a delicate rice and milk flavour. Mmmm! I could not locate quince paste anywhere near here, so I just threw in some raisins, which was nice, too. The fruity taste went really well with the creamed rice. The preparation was easy and everything worked out beautifully. Mine was ready after 1 hour and ten minutes. In order to prevent it from browning too much, I covered it with baking paper after 50 minutes. Its just that I found it to be quite eggy in taste, which is why Im not giving the full 5 stars. Perhaps thats cause Im used to stove top rice pudding without any eggs at all... Nevertheless, this is great and also very impressive in its presentation. Definitely good for serving to guests. THANK YOU VERY MUCH for sharing this lovely recipe with us, JustJanS! Made and reviewed for group 9-Hakea in the Aussie/NZ Recipe Swap #32 September 09.