This Rize-style dessert pairs tender quince with milk pudding and hazelnuts for a cool sweet.
10 min prep 12 min cook 40 min rest
Keeps the screen on · step-by-step guide · built-in timer
Peel the quince, cut it into small cubes, and rub with lemon.
For the quince pudding, whisk the milk, cornstarch, and sugar while cold.
Cook the pudding for 8 minutes, stirring so the starch does not clump.
Soften the quince cubes for 4 minutes and drain off their liquid.
Divide the pudding, quince, and hazelnuts into bowls and chill for 40 minutes.
Leave the quince cubes on top and add texture with coarse hazelnuts.
💡 Tip: Cutting the quince into small cubes gives a balanced spoonful inside the pudding.
🍽️ Serving suggestion: Serve cold with hazelnuts on top and cinnamon if desired.
~218
kcal calories
4
g protein
28
g carbs
9
g fat
15.3g
Sugar
2.3g
Fiber
45.6mg
Sodium
2.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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