Vegan Coconut Rose Water Rice Pudding With Slow Roasted Cardamom Quinces

Happy Saturday, y’all! It’s flying right down the middle of quince season and wouldn’t you know it, we were lucky as a seven come eleven to discover a quince tree, heavy with those fragrant bright yellow fruits, just a stone’s throw from our homestead. We shimmied right up that tree and didn’t come down till our bags were brimming over. So as natural as sweet tea on a Sunday afternoon, we’ve been devoting all our free afternoons since to cooking up new quince dishes. Today I’m fixin’ to share one of my top picks: Vegan Coconut Rose Water Rice Pudding with Slow Roasted Cardamom Quinces in their own Syrup! The luscious sweetness of this rice pudding goes hand in glove with the slightly tart quinces. And did y’all know that when you apply some heat to these golden yellow beauties they turn into a dazzling ruby red? That makes ’em ideal for a bloody vegan Halloween dessert, don’t ya think? Should you fancy whipping this up for a larger family shindig, you can double or even triple the recipe easy peasy. Maybe for Thanksgiving, perhaps? If y’all try your hand at this recipe at home, be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox like sweet southern hospitality.

Vegan Coconut Rose Water Rice Pudding With Slow Roasted Cardamom Quinces Recipe

Vegan Coconut Rose Water Rice Pudding With Slow Roasted Cardamom Quinces

Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 4


  • 600 g ripe quinces
  • 150 g white caster sugar
  • 15 whole green cardamom pods, crushed
  • 300 ml water
  • 100 g pudding rice
  • 50 g white caster sugar
  • 400 ml coconut milk
  • 250 ml water
  • 2 Tbsp rose water
  • Coconut oil for greasing


  1. Pre-heat the oven to 160˚C – fan oven.
  2. Wash the quinces and cut them in half. You can core them if you wish but even the cores will soften so much that you can eat them.
  3. Place the quince halves in a baking dish, sprinkle the sugar and cardamom pods on top and pour the water over them. Cover the dish with aluminium foil and pop it in the oven.
  4. Let the quinces roast for 3 hours in total. After about 1.5 hours you can start preparing the rice pudding.
  5. You could just make the rice pudding in a big sauce pan on the hob but since you are already using the oven I would recommend baking it in the oven. It’s super easy and the least hassle.
  6. Grease a deep baking dish with coconut oil.
  7. Wash and drain the pudding rice and place it in a mixing bowl. Add the sugar, coconut milk and water and mix to combine. It doesn’t matter if the coconut milk is in solid chunks, it will all melt together in the oven.
  8. Transfer the mixture to the greased baking dish and pop it in the oven. Bake the rice pudding for about 1 to 1½ hours or until most of liquid has been absorbed and it still has a slight wobble.
  9. Let rice pudding cool down for a couple of minutes then mix in rose water.
  10. Top rice pudding with quince halves and generous drizzle of quince syrup. Enjoy!

You can also check out my full desserts section for more after-mains treats!

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