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Maggie Beer's quince rice pudding

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Comforting and oh-so-easy to make, this rice pudding will keep you cosy on a cool night.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Two bowls of quine rice pudding


  • 4 cups full cream milk
  • 1 cup arborio rice
  • 1/4 cup caster sugar
  • 1 vanilla bean split lengthways and seeds scraped
  • 100g tub Maggie Beer Quince Paste
  • 3 tbs Maggie Beer Verjuice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the milk, rice, sugar, vanilla bean and vanilla seeds into a medium sized pot over a high heat. Bring to a rapid simmer whilst stirring frequently.
  2. Step 2

    Reduce the heat to low and gently simmer for 20 to 25 minutes, stirring every 5 minutes.
  3. Step 3

    Remove from the heat, discard the vanilla bean and portion the rice mixture into serving dishes.
  4. Step 4

    Cut the Quince Paste into small cubes and place into a small pot with the Verjuice. Place over a medium heat to gently melt the paste, stirring until the mixture is a smooth consistency.
  5. Step 5

    To serve, drizzle the quince mixture over the rice and swirl through. Serve warm or at room temperature.

    This recipe was created by guest chef Maggie Beer. Maggie Beer’s Verjuice is available in selected Coles supermarkets or from