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April 17, 2021

Creamy Rice Pudding with Poached Guavas

Posted on April 24, 2019 by in desserts

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Rice Pudding with Poached Guavas

This creamy rice pudding is without a doubt one of my fondest food memories.

I tasted this creamy rice pudding at a cook-off held at The Palms Market a few years ago. Vickie De Beer food editor of Rooi Rose, made these beautiful jam jars filled with the creamiest rice pudding and soft, fragrant, perfectly poached guavas. Presented with edible gold, I mean…..

Rice Pudding with Poached Guavas

This weekend we were all in Hermanus and because it was quite a chilly day, we all felt like something warm and comforting. My sister mentioned this rice pudding and that was the end of the story. Off to the shops to buy Arborio rice, but alas no guavas. We bought plums, but somehow it was not ideal.

Last night I was gifted a bag of freshly picked guavas. So tonight my family had a very ordinary dinner, but boy, did I make a good come back on dessert

Rice Pudding with Poached Guavas

Creamy Rice Pudding with Poached Guavas

serves 4 – 6


For the guavas

6 guavas – peeled and halved

250 ml sugar

125 ml white wine

125 ml water

1 cinnamon stick

1 whole star anise


Place the sugar, water, wine, cinnamon and star anise in a pot and slowly bring to the boil so that the sugar can dissolve. Place the guavas in the syrup, round side down and cover with a piece of baking paper. Turn the heat down, place the lid back on and allow to slowly poach until soft. The syrup will thicken slightly, which is good.

Rice Pudding with Poached Guavas

For the Rice Pudding


30 ml butter

125 ml sugar

250 ml Arborio rice

80 ml white wine

500 ml milk

250 ml cream

1 stick cinnamon

2.5 ml fine cinnamon

grated nutmeg

2.5 ml salt


Place the butter into the pot and heat until melted. Add the rice and stir into the melted butter. When all the rice kernels is coated in butter, add the wine and cook until evaporated. Add all the milk, sugar and the cinnamon stick and cook on low heat until the pudding has thickened and the arborio rice is cooked but it still has a bite to it. Add the cream, fine cinnamon, salt  and nutmeg and serve immediately with the poached pears.

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