Rice Pudding With Quince Paste

Ingredients

• 2 eggs
• 2 tablespoons sugar
• 2 cups milk
• 2 tablespoons brandy
• 4 tablespoons Spanish short grained rice
• 60g quince paste diced

Method

Preheat oven to 160 C and butter a 750 ml pie dish or individual souffle dishes. Lightly beat eggs with sugar, milk and brandy. Put rice and quince into pie dish and pour over milk mixture. Bake for 1 1/2 hours until thick and creamy with a golden crust on top.

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