Baked Rice Pudding With Poached Quince - cooking recipe

Ingredients

5 1/3 cups sugar
4 None quinces (about 3 1/3 lbs), peeled, cored and quartered
1 strip (4 inches) lemon peel
1 tbsp lemon juice
1 None cinnamon stick, halved
1/2 cup medium-grain rice
2 3/4 cups milk
1 1/4 cups heavy cream
1 tsp vanilla extract
1/2 cup honey roasted almonds, coarsely chopped

Preparation

Combine 5 cups of the water and 5 cups sugar in a large saucepan on medium heat. Stir, without boiling, until the sugar dissolves. Bring to a boil. Add the quince, lemon peel and juice and half a cinnamon stick. Simmer, covered, for about 2 hours or until the quince are rosy and tender.
Preheat the oven to 300\u00b0F.
Place the rice in a sieve. Rinse under cold water until the water runs clear, then drain. Place the rice, milk, cream, remaining 1/3 cup sugar, vanilla extract and remaining half of the cinnamon stick in medium baking dish and stir.
Bake, uncovered, for about 2 hours or until tender, stirring every 30 mins.
Serve the rice with the quince and a little of the syrup. Sprinkle with nuts.