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Home > Recipes > Rice pudding with poached feijoas

Rice pudding with poached feijoas
( SERVES 4 )

Angela Casley

Publication: Viva

Viva

Ratings: 5.0 / 5 FROM 2

Rice pudding with poached feijoas

Photo by Babiche Martens

5.0 / 5 FROM 2

Rice pudding is an old favourite. We always bake it in the oven; long and slow where it forms a delicious skin (which usually causes a bit of friction at the table). For a different approach, try this method of cooking on the stove. However, don't get distracted for too long or it will stick to the bottom. A little fresh ginger also works beautifully with feijoas.

Ingredients

½ cup Sugar
1½ Ltr Milk
1 Vanilla pod, split, seeds scraped
1 Lime, zest
30 g Butter
1 cup Short grain rice, or Arboria
½ cup Sugar
¼ cup Water
8 Feijoas, peeled
2 Star anise

Directions

  1. In a saucepan, warm milk, sugar, vanilla pod, seeds, and lime zest for 5 minutes. Remove vanilla pod.
  2. In another saucepan melt butter and cook rice for 2 or 3 minutes, add milk mixture a cup at a time and stir frequently until rice is cooked, about 30 minutes.
  3. Dissolve sugar and water in a small pot, add star anise and feijoas and poach for 5-8 minutes.
  4. Serve rice warm and topped with warm feijoas.
Your rating?
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https://www.eatwell.co.nz/recipe/8669/Rice-pudding-with-poached-feijoas/

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Comments

  • 1casper
    1casper
    added 2089 days ago

    My favourite from the good old days. Rice pudding! Be even more heavenly with fejoas. Always long for the feijoa season. Guess what I will be making tomorrow??!!

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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