Black Pudding with Rice

Name: Black Pudding with Rice
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Guyanese
Ingredients: 500ml fresh cow blood; 2 cups cooked rice; 1 onion, finely diced; 4 cloves garlic, minced; 2 stalks scallion, minced; 1 wiri wiri pepper, minced; 2 sprigs thyme, leaves only; 1 tsp ground cloves; 1 tsp cumin; Salt and black pepper; Natural sausage casing; 2 tbsp vegetable oil

Black Pudding (BLACK pud-ding)

Spiced Blood Sausage with Seasoned Rice

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 384 kcal

Guyanese-style blood pudding made with cow blood, rice, herbs, and spices, boiled in natural casing and sliced into rich, savory rounds.

Nutrition & Info

Protein 18.0g

Carbs 42.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot funnel sausage casing mixing bowl

Presentation Guide

Vessel: breakfast plate

Garnishes: sliced scallion, pepper sauce

Accompaniments: bread, cocoa tea

Ingredients

500ml fresh cow blood
2 cups cooked rice
1 onion, finely diced
4 cloves garlic, minced
2 stalks scallion, minced
1 wiri wiri pepper, minced
2 sprigs thyme, leaves only
1 tsp ground cloves
1 tsp cumin
Salt and black pepper
Natural sausage casing
2 tbsp vegetable oil

Instructions

1
Clean and rinse natural casings thoroughly in cold water and vinegar. Soak in warm water until ready to fill.
2
Strain cow blood through a fine sieve to remove any clots. Season with salt, cloves, cumin, and black pepper.
3
Mix seasoned blood with cooked rice, onion, garlic, scallion, wiri wiri pepper, and thyme leaves until uniform.
4
Using a funnel, carefully fill casings with the mixture, tying off at six-inch intervals. Do not overfill.
5
Boil gently in salted water for forty-five minutes, pricking any air bubbles with a pin to prevent bursting.
6
Slice into thick rounds and serve hot, optionally pan-frying the slices for a crispy exterior.

💡

Did You Know?

Guyanese black pudding uses rice as a filler instead of oatmeal, distinguishing it from British and Irish versions.

Chef's Notes

Equipment Tips

large pot
funnel
sausage casing
mixing bowl

Garnishing

sliced scallion, pepper sauce

Accompaniments

bread, cocoa tea

The Story Behind Black Pudding with Rice

Black pudding in Guyana reflects the African tradition of using every part of the animal, brought to the Caribbean by enslaved peoples. The Guyanese version uniquely uses rice instead of the oatmeal or barley found in European blood sausages. Over time it became a treasured weekend breakfast item and a must-have during the Christmas season, when families prepare large batches to share with neighbors.

🕐 Traditionally enjoyed weekend breakfast or christmas 📜 Origins: African-Guyanese heritage

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