Rice pudding with poached feijoas

Babiche Martens

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

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.