Cooking Instructions:

1. Place quinces in a saucepan with enough simmering water to cover them, add sugar, star anise and vanilla bean to pan. Cover pan and allow contents to simmer for 2 hours or until quinces are soft and have turned pink.
2. Soak rice overnight in cold water. Drain and put rice in a saucepan with 4 cups of water. Cover pan and cook over low heat for 10 minutes or until water has been absorbed.
3. Add coconut cream and pandanus leaf to rice and cook over low heat stirring, until rice is cooked through. Stir palm sugar through rice and spoon mixture into bowls.
4. Top with a quince half and a little of the quince syrup.

  << back