Arroz con Leche Trifle

Cake and Goodbyes Suck

Anyone looking for comfort can’t do better than to start with arroz con leche, the rice pudding so many of us grew up eating. What started as a simple dessert for my friend Ana’s goodbye party turned into an actual “Like Water for Chocolate” moment.

I was holding back tears when I started layering arroz con leche, passion fruit pulp, and almond whipped cream into a glass bowl. It’s a similar concept to an English trifle: layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream.

But cake feels celebratory and arroz con leche comforting.

Ana has been one of my closest friends in L.A. and México. She made me feel at home the moment we met for the first time over mariscos.

The arroz con leche provided that rich custardy mouthfeel thanks to the addition of full-fat coconut milk and whole milk. I quickly thawed the passion fruit pulp in the freezer and sweetened it with sugar. A cloud of whipped cream flavored with almond extract felt right.

The first spoonful of this tradition-breaking trifle made me laugh out loud.

My eyes teared up.

I felt manic.

I felt the way you’re deeply sad and overwhelmingly happy for someone you love.

Ana, thank you for laughing when you tried this trifle and asking me: “¿Le puedo dar una mordida?” (can I just bite into it?).

I’m going to miss you so much.

Nos vemos siempre. Te llevo siempre.

Arroz con Leche Trifle

Serves 6

For the Arroz con Leche

¾ cup uncooked jasmine rice
1 (5-inch) canela or cinnamon stick
1 ¾ cups water
One 13.5-ounce can unsweetened full-fat coconut milk
¾ whole milk
¼ cup sugar
¾ teaspoon vanilla extract
Kosher salt

For the Almond Whipped Cream

1 cup heavy cream
2 tablespoons sugar
1 tablespoon almond extract

To Assemble

2 cups/12 ounces passion fruit pulp, preferably with seeds
2 tablespoons granulated sugar, plus more to taste

Step 1
Bring rice, canela, and water to a boil in a medium saucepan over medium. Boil, uncovered, stirring occasionally, until water is mostly absorbed, 4 to 6 minutes. Stir in coconut milk, milk, sugar, and ¾ teaspoon salt. Bring to a boil over medium. Reduce heat to medium-low, and cook, uncovered, stirring often, until mixture has thickened to a pudding-like consistency, 12 to 15 minutes. Stir vanilla extract and mix to combine. Remove from heat and discard canela. Transfer to a large bowl to cool at room temperature for 1 hour.

Step 2
In a stand mixer fitted with a whisk attachment or a handheld mixer, beat the cream and sugar on medium until soft peaks form, 3 minutes. Add the almond extract and continue whipping until stiff peaks form, 1 or 2 more minutes.

Step 3
In a medium bowl, mix passionfruit pulp with sugar. Taste and add more sugar if you’d like.

Step 4
Divide arroz con leche into thirds. Place one-third in the bottom of a medium glass serving bowl, layer one-third of the passionfruit or the arroz con leche on top, and then top with one-third of the whipped cream. Repeat the layering process: another layer of arroz con leche, another layer of passionfruit, and another layer of whipped cream. Top with the last layer of arroz con leche, then spread the remaining whipped cream and top with the remaining passionfruit.

Step 5
Cover with plastic wrap and chill for 1 to 4 hours before serving. Serve chilled straight from the refrigerator with a serving spoon to scoop into individual small bowls.

Make Ahead

The arroz con leche, whipped cream, and sweetened passion fruit pulp can be made ahead and kept cold in the refrigerator. Assemble the trifle for 1 to 4 hours before serving and put it in the refrigerator to set.

Cooking Notes

You’re welcome to swap the whole milk for all coconut milk in the arroz con leche. The fruit? It is also customizable to cater to your emotions. I hear berries and mango are perfect in a trifle. In California, you can find fresh passionfruit from late summer to spring at farmers’ markets and stores like Sprouts or Whole Foods (you can also find it frozen like this brand, seedless but delicious) or at Latino markets in the freezer section listed as maracuyá.

Trifles don’t keep; it starts melting the moment it leaves the refrigerator. Eat immediately.