Happy Saturday! Quince season is in full swing and we were lucky enough to find a quince tree with an abundance of the aromatic, bright yellow fruits, not too far from where we live. So up the tree we went and we only climbed down when our bags were heavy and overflowing.
So naturally we’ve been spending all of our free afternoons since experimenting with new quince dishes. Today I’m sharing with you one of my favourites: vegan coconut rose water rice pudding with slow roasted cardamom quinces in their own syrup!
The creamy, sweet rice pudding complements the tart quinces rather perfectly. And did you know that quinces turn from a golden yellow to a ruby red when you cook or bake them?
Which also makes them a great bloody vegan Halloween dessert!
You can easily double or even triple the recipe if you’d like to make it for a big family holiday gathering. Thanksgiving perhaps?
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 600 g ripe quinces
- 150 g white caster sugar
- 15 whole green cardamom pods, crushed
- 300 ml water
- 100 g pudding rice
- 50 g white caster sugar
- 400 ml coconut milk
- 250 ml water
- 2 Tbsp rose water
- Coconut oil for greasing
- Pre-heat the oven to 160˚C - fan oven.
- Wash the quinces and cut them in half. You can core them if you wish but even the cores will soften so much that you can eat them.
- Place the quince halves in a baking dish, sprinkle the sugar and cardamom pods on top and pour the water over them. Cover the dish with aluminium foil and pop it in the oven.
- Let the quinces roast for 3 hours in total. After about 1.5 hours you can start preparing the rice pudding.
- You could just make the rice pudding in a big sauce pan on the hob but since you are already using the oven I would recommend baking it in the oven. It’s super easy and the least hassle.
- Grease a deep baking dish with coconut oil.
- Wash and drain the pudding rice and place it in a mixing bowl. Add the sugar, coconut milk and water and mix to combine. It doesn’t matter if the coconut milk is in solid chunks, it will all melt together in the oven.
- Transfer the mixture to the greased baking dish and pop it in the oven. Bake the rice pudding for about 1 to 1½ hours or until most of the liquid has been absorbed and it still has a slight wobble.
- Let the rice pudding cool down for a couple of minutes then mix in the rose water.
- Top the rice pudding with the quince halves and a generous drizzle of quince syrup. Enjoy!