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Snow has FINALLY started to fall and stick around here. I’m sure we will be up to Golden Snowball levels soon, but it has been like spring around here in the past few weeks. I’m glad to see the snow, myself.

I used to shun rice pudding, for some reason. There are a number of things that I can’t imagine not liking now (brussels sprouts, chili, gravy), but we all must come into our own in our own time. Now I pour gravy all over my turkey and potatoes at Thanksgiving, make brussels sprouts often for dinner, and make a mean chili. And I make my mom’s recipe for rice pudding, which seems perfect and comforting as the snow starts to return.

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Mom’s Rice Pudding

1 qt milk
? teaspoon salt
? cup long-grained rice
? cup raisins
1 cup evaporated milk
2 eggs- slightly beaten
? cup sugar
1 teaspoon vanilla

In a saucepan, cook milk & salt until slightly heated. Stir in the rice. When the mixture reaches the boiling point, lower the heat & simmer about 15 minutes. Stir often. Add raisins & cook until rice is done (about 5 minutes).

In a mixing bowl, combine eggs, sugar, vanilla & evaporated milk. Stir some of rice mixture into egg mixture. Return this mixture to the one in the saucepan & cook slowly until it thickens a bit. Pour into a bowl. Refrigerate. Stir often as it cools.

* I have enjoyed using the little quarts of non-homogenized, cream on top, whole milk from Evans’, available from their farm and at the Syracuse Real Food Co-op.
* I realized when I made this today that what I thought was a can of evaporated milk was a can of condensed milk. Oops. Check your ingredients before you start! I used heavy cream in place of the evaporated milk and it turned out fine, if not more decadent.
* I like using golden raisins and I also, just for fun, used arborio rice today. Good!
* This recipe doubles well and that’s how my mom usually makes it.
* I like to warm mine up a little before eating.

A trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, jelly (gelatin), and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.

The earliest known use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe for which was published in 1376 in a book called "The good huswife's Jewell". It wasn't until sixty years later when milk was added and the custard was poured over alcohol soaked bread.

Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. Non-alcoholic versions may use plum juice or something similar instead, as the liquid is necessary to moisten the cake layers.
Layers of a trifle dessert.

One popular trifle variant has the sponge soaked in jelly (liquid-gelatin dessert) when the trifle is made, which sets when refrigerated. The egg and jelly bind together and produce a uniquely pleasant texture if made in the correct proportions (there should not be too much jelly added, or nucleation will not occur).

A trifle is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, egg, and the contrast of the creamy yellow cream.