How to make quince compote: the star recipe to celebrate the arrival of autumn

As the autumn season begins in Argentina, quince has emerged as a seasonal focal point for culinary preparation. While the fruit is characteristically hard and acidic in its raw state, it is traditionally transformed through cooking, with modern variations incorporating spices such as cinnamon, cloves, and star anise to create a compote.

Separately, culinary guidance has been provided regarding the preparation of rice, specifically concerning the practice of rinsing grains. The necessity of this step is determined by the rice variety and the desired final texture, as washing removes surface starch to achieve loose grains but may be counterproductive for dishes requiring a creamy or compact consistency.