honeycomb pudding

Mike McEnearney

Honeycomb Rice Pudding

This is a version of my nana’s rice pudding. She served it with nutmeg and, if we were very lucky, with jam.

I try not to over-sweeten the pudding because I want to taste the vanilla and the cream, so the sweetness comes from the additions. You can serve the pudding with any kind of jam, so take yourself off to the market, get some cheap in-season fruit and make lots of it. For added texture and sweetness, crumble honeycomb over the top.

  • 1kg rhubarb
  • 1kg caster sugar
  • 60g short grain rice
  • 60g caster sugar
  • 1/2 teaspoon grated nutmeg
  • 1 cinnamon quill
  • 1 vanilla bean
  • 360ml full cream milk
  • 90g evaporated milk
  • 90ml double cream

Begin recipe a day ahead. For the jam, trim rhubarb and chop into 3cm pieces. Bleed in sugar overnight. Bring mixture to the boil until it reaches 103-105°C on a sugar thermometer. Store in sterilised jars.

For the pudding, put rice, sugar, nutmeg, cinnamon, split vanilla bean and milk in a pan and gently bring to the boil; reduce heat and simmer (slowly, stirring occasionally so the rice doesn’t stick) for 40 minutes until tender. Add evaporated milk and return to a simmer for another 10 minutes. Transfer to a bowl and let cool. Remove vanilla pod. Fold through cream and set in the fridge.

To serve, spoon into bowls with a generous dollop of rhubarb jam. If you like, crumble honeycomb over the top. Serves 4


  • 225g caster sugar
  • 300ml water
  • 1 tablespoon golden syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon warm water
  • 1/2 teaspoon bicarb soda

Place sugar, cold water, golden syrup and cream of tartar in a heavy pot over medium heat and simmer until mixture reaches 154°C on a candy thermometer. Mix warm water with bicarb soda in a small bowl. Off the heat, add bi-carb mixture to the pot while stirring. Gently pour onto a baking-paper lined or non-stick baking tray. Leave to cool; break into pieces to share.

Mike McEnearney is executive chef and co-owner of Sydney cantina Kitchen by Mike. His new restaurant is No. 1 Bent St, Sydney.

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