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
| 1 ½ Ltr | Milk |
| ½ cup | Sugar |
| 1 | Vanilla pod, split, seeds scraped |
| 1 | Lime, zest |
| 1 cup | Short grain rice, or Arboria (Main) |
| 30 g | Butter |
| ½ cup | Sugar |
| ¼ cup | Water |
| 8 | Feijoas, peeled (Main) |
| 2 | Star anise |
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Directions
- In a saucepan, warm milk, sugar, vanilla pod, seeds, and lime zest for 5 minutes. Remove vanilla pod.
- 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.
- Dissolve sugar and water in a small pot, add star anise and feijoas and poach for 5-8 minutes.
- Serve rice warm and topped with warm feijoas.
