3/4 cup of uncooked rice
1 cup of milk
1 pinch of salt
1 tablespoon of sugar
300g of quince
juice of 1/2 lemon
1/2 teaspoon of grated lemon zest
2/3 cup of water
1 tablespoon of unsalted butter, melted
2/3 cup of gelatin
3/4 cup of uncooked rice
1 cup of milk
1 pinch of salt
1 tablespoon of sugar
300g of quince
juice of 1/2 lemon
1/2 teaspoon of grated lemon zest
2/3 cup of water
1 tablespoon of unsalted butter, melted
2/3 cup of gelatin
Cook the rice in sufficient water until it's almost tender
Absorb excess water
Add milk, salt, and sugar
Cook until the rice is tender and the milk is absorbed
Cut the quince into quarters
Cook the quince in a little water
Strain the quince
Combine quince juice, remaining sugar, and grated lemon zest
Dissolve gelatin in 4 tablespoons of cold water
Heat the gelatin mixture over low heat until dissolved
Combine cooked rice, quince mixture, and melted butter
Mix carefully
Pour into a pudding mold or small pie dishes
Chill in the refrigerator
If desired, unmold over Maria biscuits with a little quince jelly.
