Mex­i­can rice pud­ding with hon­ey­comb

The Australian Women's Weekly - - Contents -

I like that in Mexico the rice for rice pud­ding is first cooked in wa­ter. Even though 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 top which was par­tic­u­larly sat­is­fy­ing.


225g short-grain rice

5cm cin­na­mon stick 550ml whole milk

250ml con­densed milk

1 tea­spoon vanilla ex­tract


10g but­ter

75g golden syrup

200g caster sugar

2 tea­spoons bi­car­bon­ate of soda


½ tsp ground cin­na­mon, for sprin­kling

2 ripe man­goes, peeled, stoned and cut into sliv­ers

1 FOR THE HON­EY­COMB 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.

2 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.

3 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.

4 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.

Mex­i­can rice pud­ding with hon­ey­comb

Ex­tracted from Rick Stein: The Road to Mexico by Rick Stein, BBC Books. RRP $49.99. © Rick Stein 2017. Pho­tog­ra­phy © James Mur­phy 2017.

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