Preparation : Brown ground
meat for 15 minutes in a saucepan until crumbly;
drain. Add washed and drained rice molasses, salt
coriander and, water; mix well. Set aside. Cut
off stem sides of quinces. Do not pare. Scoop
out pulp forming 7 mm (1/3 inch) thick shells.
Drop into water to prevent darkening. Fill with
mixture. Arrange in a saucepan side by side with
open sides up. Add hot water. Cover and simmer
for 30 minutes or until quince and rice ar tender.
Serve hot.
Good Apetite.
