These days the Porteño chef uses it as a base for one of the Sydney restaurant’s popular desserts. “I like the rice to be really soft, I’m not a fan of having texture in it and [we include] lots of lemon peel.”The pudding is topped with quince, but there’s a twist on the classic, says Abrahanowicz. “They are roasted while everyone poaches them, so they are really gummy and so good.”Ben Milgate and Elvis Abrahanowicz's grilled rib-eye with roasted artichokes Read moreRoasted quince and rice puddingServes 6Roasted quince3 quinces1kg sugar800ml water10 clovesPeel the quinces and quarter the fruit. Once strained, add sugar and cloves and return to the boil until sugar is dissolved. Spoon into dessert bowl and place quince piece on top of the rice to serve.

Source: The Guardian July 30, 2017 02:26 UTC