This recipe is by Paul West from River Cottage Australia appearing on Foxtel’s LifeStyle FOOD.

Ingredients
For the roast quinces
4 quinces
½ lemon
1/3 cup brown sugar
Juice of 3 oranges (350ml)
Zest of 2 oranges
3 cloves
1 vanilla pod, halved lengthways.

For the rice pudding
1 cup Arborio rice
25g unsalted butter
750ml goat milk
1/3 cup caster sugar
1 vanilla bean, split and seeds scraped
¾ cup cream.

Method
For the roast quinces
Preheat oven to 180°C. Peel and cut each quince in eight pieces lengthways (do not core), then rub with flesh side of lemon half to stop them browning.
Place quince in casserole dish.
Combine remaining ingredients in a bowl, mix to combine, then add to quinces.
Cover with a sheet of foil. Place in oven and bake 45 minutes, until syrup is reduced and quince give way easily to a sharp knife.
To serve, place quince segments on rice pudding and drizzle over syrup from pan.

For the rice pudding
Place rice, butter, milk, sugar and vanilla seeds in a medium saucepan over a high heat and bring to the boil.
Reduce heat to low and stir occasionally, for 25-30 minutes, until rice is tender but still al dente.
Stir cream into rice pudding, then spoon into bowls.
To serve pudding, spoon rice pudding into bowls, add several quince quarters per serve, spoon over syrup.

Tip: Paul halved carob pods lengthways, deseeded them and used a zester to grate the insides over the quinces.