Old-Fashioned Quince Rice Soufflé | Light-as-Air Autumn Dessert

Rinse the rice in cold water, then place it in a pot with 200 ml of water and the milk. Add a pinch of salt and cook over low heat, stirring frequently, until tender and thick (about 18-20 minutes). Once the rice pudding is ready, stir in 50 g of butter and the vanilla sugar while still hot, then allow it to cool until lukewarm.

Meanwhile, thoroughly wash the quinces, pat them dry, peel, core, and cut them into thin wedges or cubes. In a pan, melt the remaining 30 g of butter, sprinkle in 50 g of granulated sugar and the cinnamon, then squeeze in the juice of half of the lemon. Add the quince and cook over medium heat for 8-10 minutes until tender and lightly caramelized. Set aside to cool.

Preheat the oven to 180°C (conventional top and bottom heat). Lightly grease a medium baking sheet or baking dish (approx. 20x30 cm) with butter, and dust it evenly with the breadcrumbs.