Recipes>Pudding Recipes

Mexican Rice Pudding with Honeycomb

by Rick Stein from Rick Stein: The Road to Mexico

Serves 6-8

Indulge in a delicious, Mexican-inspired dessert with Rick Stein’s recipe for Rice Pudding with Honeycomb (arroz con leche).

Discover more delicious Mexican recipes

Bold and vibrant favourites, from tacos to burritos

From the book

Rick Stein: The Road to Mexico

Rick Stein

Rick Stein: The Road to Mexico

Classic dishes you’ll fall in love with

All the recipes from Rick’s TV series

Learn to make authentic Mexican food

Buy From

Introduction

I like the way that in Mexico the rice for rice pudding is first cooked in water. Even though the cooked rice is then mixed with milk and condensed milk, the rice still tastes clean and not claggy. This is common everywhere, but I once had a rice pudding with a sprinkling of honeycomb on the top which I found particularly satisfying. I also like the typically Mexican flavouring of cinnamon and vanilla.

Tags

Ingredients

Method

Make the honeycomb first. Grease a baking tray with the butter and set it aside. Put the golden syrup and caster sugar in a large saucepan and let it dissolve over a low heat until you can’t see the sugar crystals. Turn up the heat and cook until the mixture is a deep caramel colour. Turn off the heat and immediately add the bicarbonate of soda. Stir to mix well while it bubbles and foams, then pour the mixture on to the greased baking tray and leave it to cool for 1–1½ hours. Break it into shards and store in an airtight container between sheets of baking parchment for up to a week.

Put the rice in a sieve, wash it well under cold running water, then drain. Tip the rice into a saucepan, add the cinnamon stick and 700ml of water, then bring to the boil. Cover the pan, turn the heat down and cook slowly for 10–15 minutes until the rice is tender. Most of the water should have been absorbed, but if not drain it away and discard. Remove the cinnamon stick.

Add the milk and condensed milk to the pan with the rice and stir to combine. Bring to the boil, then lower the heat and cook gently for 5–7 minutes until the rice is fairly thick and creamy. Stir in the vanilla extract. Remove the pan from the heat and leave it to stand for 5 minutes.

Serve hot or cold, sprinkled with ground cinnamon, shards of honeycomb and slivers of mango. If you’re serving the pudding hot, the honeycomb will melt into the rice very quickly, so it’s better to offer it separately at the table.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Rick Stein recipes

View all

Rick Stein’s Pheasant Breasts with Islay Malt and Celeriac, Apple and Parsnip Rösti

by Rick Stein from Rick Stein’s Christmas

Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce

by Rick Stein from Rick Stein’s Christmas

More Recipes from Rick Stein: The Road to Mexico

View all

Rick Stein’s Battered Mackerel with Mayo, Chilli Sauce and Lime (Pescado con Mayonesa, Limón y Salsa Picante)

by Rick Stein from Rick Stein: The Road to Mexico

Sardines in Tortillas with Spicy Tomato Sauce

by Rick Stein from Rick Stein: The Road to Mexico

More Mexican Recipes

View all

Short-Rib Tacos with Anise, Ancho and Chocolate

by Thomasina Miers from Mexican Table

Huevos Rancheros

by Jonathan Arana-Morton from The Breakfast Club

Get our latest recipes, features, book news and ebook deals straight to your inbox every week