White Pudding

White Pudding is a version of the traditional Black Pudding that is made in Guyana without the blood. White Pudding is made with rice, cooked with fresh coconut milk and loads of fresh herbs such as basil and thyme.


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Guyanese black pudding is cooked rice. This is seasoned with herbs and although these may vary according to family recipes, they usually include thyme and basil (known in Guyana as married man pork). Other ingredients are likely to include grated coconut, cinnamon, celery and sugar. The Guyanese use cow’s blood rather than pigs.When it's time to eat, It is usually cut into chunks and served as an appetiser, accompanied by hot sauce, notably sour sauce, a local relish made from cucumber, sweet peppers, onion and parsley, mango.


White Pudding

1 small onion finely chopped

2 cloves garlic, crushed

7 sprigs thyme, leave stripped from stem

10 leaves of basil, finely chopped

3 scallion, finely chopped

1 hot cherry pepper(wiri wiri pepper), finely minced

1/4 tsp allspice

1 1/2 cup white rice

1  14 oz can of coconut cream

1 cup water

1 beef bouillon

1/4 tsp salt

1 tbsp butter

Beef runners


Runners seen below...also known as the natural sausage casings is usually made from intestine of pig, lamb, or cow, that has been cleaned and stripped of fat. .

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Since intestinal size can vary, sausages forced into natural casings may vary a bit in size. 

If you’re looking for strictly Kosher sausages, you do want to check that any beef sausages do not make use of pork sausage casing.

Place runner in a bowl with half vinegar half water mixture to cover.  I left it over night, but about a hour should be enough.Clean runners making sure to remove all  particles, if there's any. Rinse and set aside.

Melt butter over medium heat.  Add chopped onion and sautee for 3 minutes, allowing to soften. 

image placeholderTurn heat down to low and cover

Add garlic and sautee for 1 minute then add coconut milk and water. 

Add thyme,  scallion, pepper, all spice, beef bouillon, salt and half of chopped basil, bring to a boil.  Add rice and stir to loosen lumps. 

Turn heat down to low and cover.  Cook for 15 minutes.  Rice should be soft and not mushy, remove from heat and allow to cool. Stir in remaining half of basil.

Using a funnel, push rice into runners being careful not to pierce it.  When sausage is desired length.  I made 12 to 24 inch long sausages.

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Over a medium fire, place a pot with enough water to cover the white pudding and bring to a boil.  Add white pudding and cook for 10 minutes. 

I boiled and steamed to see which gave better results and I got better results by boiling the white pudding.

Remove white pudding from water and allow to cool before cutting.  Best served with mango sour/chutney.

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Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler... White pudding, shown below for those a little squeamish is made exactly the same way minus the blood.

Guyanese style Chow Mein is another dish that is an almost everyday affair in my home I love how simple this is to whip up. This is an easy mid week meal that’s sure to tantalize all your taste buds. the secret of this dish is the sauces and the spices.

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