From the kitchen
Goat's Milk Rice Pudding
Arborio rice slow-cooked in sweetened goat's milk with cardamom.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1/2 cup Arborio rice
- 4 cups whole goat's milk
- 1/3 cup sugar
- 1/4 teaspoon ground cardamom
- Pinch of salt
- 1 teaspoon vanilla extract
- Toasted pistachios, for garnish
Method
- Combine the rice, 3 cups of the goat's milk, sugar, cardamom, and salt in a heavy pot. Bring to a gentle simmer over medium heat.
- Reduce heat to low and cook, stirring often, for 30-35 minutes, until the rice is tender and the mixture has thickened.
- Stir in the remaining cup of goat's milk gradually as the pudding thickens, to keep the texture creamy rather than stodgy.
- Remove from heat and stir in the vanilla.
- Serve warm or chilled, garnished with toasted pistachios.
Kitchen note
Keep the heat low throughout — a hard simmer will cause the milk to break long before the rice is tender.
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