Coconut rice pudding uses coconut milk to give the rice pudding a delicious flavour. It…
Have you ever tried goats’ milk? Until recently I hadn’t. I have tried goats’ cheese and love it, creating many a recipe with it like pear and goats’ cheese risotto and baked pear and goat’s cheese cheesecake. Recently the lovely people at St Helen’s Farm sent me a lovely hamper of goats’ cheese, yoghurt and milk to try. There was even a spreadable goats’ cheese which is great for sandwiches. I was really interested to try the goats’ milk and it is actually really tasty. Milder and creamier than cow’s milk, it is great for puddings and cereal. I used it to make a lovely creamy Greek rice pudding or Rizogalo.
St Helens Farm is a Yorkshire based farm who supply supermarkets with goats’ milk. I was interested to learn that may people who are intolerant to cows’ milk find that goats’ milk is a great alternative. They find intolerance symptoms like eczema, asthma and bloatedness are reduced or disappear. Goats’ milk is also full of minerals, vitamins and calcium. It tastes nice as well and can be used anywhere you can use cows milk.
I have made rice pudding before but when I made it the rice was baked in the oven for a long time. Greek Rice Pudding is cooked on the stove top, the rice left to simmer in the milk until it thickens and becomes creamy. It needs some attention, needing to be stirred lovingly. I stirred it while it cooked, beginning to wonder if it would ever thicken. All of a sudden, like magic, it starts to thicken up and the rice pudding is created. The final touch is to add some sugar and vanilla extract and stir it though. If you wish you can also add some lemon zest, I served mine without preferring it creamy.
The dessert was a big success, gorgeous and creamy, the goats’ milk worked perfectly. My son loved it, but did not believe me when I told him it was rice pudding. He refused to believe that it contained any rice, next time I will have to let him make it. The little goat toy or Goatee was nearly taken by my dog, but I rescued him and he now sits proudly on the fireplace.
- 100 g Aroborio rice
- 1200 ml goats’ milk
- 60 g sugar
- ½ tsp vanilla essence
- Heat the milk and rice together in a pan, bring to a simmer, stirring all the time.
- Reduce the heat and simmer, stirring from time to time until the rice becomes a thick creamy mixture. This can take about forty minutes.
- Remove from the heat and stir in the sugar and vanilla essence.
I am working my way though the rest of the goats’ milk products and have some ideas for what to make with the cheese and yoghurt. Look out for some more recipes soon.
The goats’ milk yoghurt with honey were enjoyed on their own and were very nice. It would be easy enough to switch to goats’ milk and I think the whole family would be happy enough to do so.
I was sent some goats’ products to try in return for an honest review