Rick Stein's Mexican Rice Pudding with Honeycomb (Arroz Con Leche)

thehappyfoodie.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

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.

225g short-grain (pudding) rice

5cm cinnamon stick

550ml whole milk

250ml condensed milk

1sp vanilla extract

subheading: For the honeycomb:

10g butter

75g golden syrup

200g caster sugar

2 tsp bicarbonate of soda

subheading: To serve:

½ tsp ground cinnamon, for sprinkling

2 ripe mangoes, peeled, stoned and cut into slivers

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