Ingredients
4 cup full cream milk
1 cup arborio rice
1 cup caster sugar
1 vanilla bean split lengthways and seeds scraped
100g Quince Paste
60ml Verjuice
4 cup full cream milk
1 cup arborio rice
1 cup caster sugar
1 vanilla bean split lengthways and seeds scraped
100g Quince Paste
60ml Verjuice
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Methods
1
Place the milk, rice, sugar, vanilla bean and vanilla seeds into a medium sized pot over a high heat. Bring to a rapid simmer whilst stirring frequently.
2
Reduce the heat to low and gently simmer for 20 to 25 minutes, stirring every 5 minutes.
3
Remove from the heat, discard the vanilla bean and portion the rice mixture into serving dishes.
4
Cut the Quince Paste into small cubes and place into a small pot with the Verjuice. Place over a medium heat to gently melt the paste, stirring until the mixture is a smooth consistency.
5
To serve, drizzle the quince mixture over the rice and swirl through. Serve warm or at room temperature.
1
Place the milk, rice, sugar, vanilla bean and vanilla seeds into a medium sized pot over a high heat. Bring to a rapid simmer whilst stirring frequently.
2
Reduce the heat to low and gently simmer for 20 to 25 minutes, stirring every 5 minutes.
3
Remove from the heat, discard the vanilla bean and portion the rice mixture into serving dishes.
4
Cut the Quince Paste into small cubes and place into a small pot with the Verjuice. Place over a medium heat to gently melt the paste, stirring until the mixture is a smooth consistency.
5
To serve, drizzle the quince mixture over the rice and swirl through. Serve warm or at room temperature.
