Creamy Coconut Rice Pudding
Turn leftover rice into a deliciously creamy treat with this great Nadia Lim recipe.
Quince butter
Spread on crackers with cheese, on toast, or enjoy with desserts to add a delicate citrusy flavour.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1kg firm ripe quinces, washed and roughly chopped
- white granulated sugar
- juice and zest of 1 lemon
- butter
Method
- Place the quinces in a jam pan or a large, wide saucepan with just enough water to cover the fruit. Bring the water to a boil, then simmer over medium heat until the quinces are very soft and pulpy, about 45 minutes.
- Push the pulp through a sieve. Measure the pulp back into the pan and for every cup of pulp add 3/4 cup (185g) sugar.
- Add the lemon juice and zest and place the pan over medium heat, stirring until the sugar dissolves. Stir in 3 tablespoons of butter for each cup of pulp.
- Simmer, uncovered, until thick, about 20 to 30 minutes. Take care at this stage as the mixture bubbles and spits and can cause a nasty burn.
- Ladle the quince butter into warmed, sterilized jars, allow it to cool a little, and then seal.
- Store in a cool, dry place. Refrigerate after opening.