Creamy Rice Pudding with Quince and Blackberry Compote

rice pudding

Quince and blackberry are both autumn fruits and their very different flavours go perfectly together.

Serves 6
8 heaped tbsp pudding rice
300ml milk (you will need to add a little more milk once the rice is tender)
400ml double cream
1 tsp vanilla extract
4 tbsp caster sugar

Quince and blackberry compote
500g quinces, peeled and cored
250ml water
300g blackberries
300g white sugar

To make the rice pudding

1. Put the rice, milk, cream and vanilla extract ina saucepan and place on a low heat. Simmer very gently for 30 minutes, stirring occasionally to make sure that the rice doesn’t stick.
2. When the rice is tender, remove the pan from the heat. You may need to add a little more milk to achieve the consistency you like. Stir in the sugar and serve with the quince and blackberry compote

To make the quince and blackberry compote
3. Place the quinces in a saucepan with the water and bring to a simmer. Cook for 30 minutes, then add the blackberries and sugar and simmer, uncovered, for 15 minutes more.

 

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen.

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