News Americas, MIAMI, FL: From Granny’s Kitchen, here is an exotic Caribbean recipe that is sure to whet your appetite and leave you salivating for more. If you are an adventurous foodie try this Antigua rice pudding or in Guyana, Black Pudding. Here’s how to make it.
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Antiguan Rice Pudding | Guyana Black Pudding
This exotic Antiguan rice pudding, also known as Black Pudding, is made using cow's intestines filled with a mixture of rice, coconut milk, and spices, combined with cow's blood. After cooking and cooling, it's served with hot sauce or mango/tamarind sour for a deliciously adventurous dish.
Ingredients
- 4 yards runners the intestines of the cow cleaned thoroughly with lime and vinegar. (available at most Hispanic or Muslim butcheries if you are in the US or Canada)
- 1 pint cow’s blood available at most Hispanic or Muslim butcheries if you are in the US or Canada
Filling
- 2 pts rice
- 1 can coconut milk
- Shallot
- Celery
- Thyme
- 1 tsp ground cinnamon
- Salt
- Sugar
- Limes or lime juice
- Basil
Instructions
Preparation
- Clean the runners with lime juice and salt until free from mucus.
- Cook the rice with the grated coconut and seasonings.
- Allow to cool when finished.
- Mix the rice with spice, salt and sugar to taste.
- Strain the blood over this mixture and mix together until rice is evenly coated and free of lumps.
- Fill the runners using a funnel or sausage maker, making sure that there is no space left after filling.
- Tie the ends of the runners and boil gently for about 20 minutes.
- Prick with a skewer to test for “dampness.”
- When thoroughly cooked, the blood is congealed around the grains of rice.
- When quite finished, allow to cool and darken before brushing with oil.
- Serve with hot sauce or mango or tamarind sour.
Your Antiguan rice pudding is ready.
