Luxury creamy rice trifle with berries and rice chocolate crumbs

Since my childhood days, trifle is part of our family Christmas feasts. Every year the bowl needs to be bigger as it is finished to the bottom every time. Nowadays I made individual ones so that everyone can enjoy his own bit of specialness.

This rice trifle is a combination of my most favourite flavours: creamy rice with a hint of rose water, creamy yoghurt, caramel condensed milk, and berries.

Makes about 4—6 individual glasses
Preparation time: 30 min
Cooking time: 30 min

  • 1 slab (100 g) dark chocolate, broken into pieces
  • 160 ml (2/3 c) cooked Spekko Saman white extra-long grain rice
  • 1 can (410 g) evaporated milk, topped with 1 liter of whole milk
  • 250 ml (1 c) Spekko jasmine long grain white rice
  • 80 ml (1/3 c) sugar
  • 2 large egg yolks
  • 20 ml (4 t) rose water
  • 5 ml (1 t) vanilla essence
  • 250 g frozen mixed berries
  • 60 ml (1/4 c) brandy
  • 30 ml (2 t) sugar
  • 1 can (410 g) caramel condensed milk
  • 250 ml (1 c) creamy yoghurt

variety mixed berries
mint leaves

1 Melt the chocolate in the microwave oven for about 1—2 minutes, stir regularly. Add the cooked rice and mix. Spread in a thin layer on a greased baking sheet and leave till set. Crumble.
2 Bring the milk mixture to the boil with a pinch of salt. When it starts boiling, add the rice, lower the heat, and stir until the milk starts to boil again. Simmer for about 30 minutes, stirring every 10 minutes and heat until the rice is cooked, and the mixture starts to thicken.
3 Beat together the sugar and egg yolks. Slowly stir into the cooked rice mixture, also add the rose water and essence. Cool.
4 Cook the berries with the brandy and sugar till soft. Cool.
5 Spoon layers of creamed rice, chocolate crumb, berries, caramel, and yoghurt in stemless glasses.
6 Top each trifle with a selection of fresh berries and any sprinkle over the rest of the chocolate rice crumbs. Finish with a few mint leaves.

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