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Antiguan Rice Pudding
Antiguan Rice Pudding is a traditional Antiguan and Barbudan blood-based sausage with rice, coconut milk, herbs and spices. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antiguan Rice Pudding.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Makes:
40
Rating: 
Tags : Spice RecipesHerb RecipesAntigua Recipes
No, this is not a boiled rice dessert, but rather a black (blood) pudding blended with rice cooked with coconut milk. Despite being a savoury dish, it's called a 'pudding' according to medieval convention as it's boiled to cook.
Ingredients:
3m length sausage casings (either pork or beef small intestines or artificial casings)
500ml pig, cow or goat blood
800g rice, rinsed and drained
400g tin coconut milk
1 Shallot, minced
1 Celery stick, minced
2 tsp dried Thyme
1 tsp ground cinnamon
1 tsp ground allspice
Salt
brown Sugar
Limes or lime juice
Basil
Method:
Clean the sausage casings with lime juice and salt until they are free of any mucous.
Place the rice in a pot and pour over the coconut milk. Fill the tin twice with water and add this to the pot.
Bring the rice mixture to a simmer then cover with a tight-fitting lid. Simmer for 15 minutes then take off the heat and set aside to steam for 10 minutes. After this time, fluff the rice then set aside until completely cooled.
Turn the rice into a bowl then mix with the spices, salt and vegetables. Strain the blood over this mixture then mix together until the rice grains are evenly coated and free of any lumps.
Fill the casings either using a funnel or by running the rice and blood mixture through a sausage maker. Tie the ends of the casing then tie off sausages at about 5cm intervals.
Bring a stockpot of water to a boil. Add the sausages and boil gently for 20 minutes. Piercing one of the sausage casings with a pin, check for doneness: if blood comes out, the black pudding is not cooked; if oil comes out, it is ready.
When the black puddings are ready, remove from the boiling liquid and set aside to cool completely before brushing with oil.
To serve, fry until hot then serve with a hot sauce or mango or tamarind sour.
