Sometimes in the summer, when the goats gave an abundance of milk, I would come home to my friends’ house in the afternoon to rice pudding, made with the fresh, creamy goat milk. Of course if you have any fresh goat milk, that would be lovely, but I think this recipe is a pretty good approximation for us exiles. The butter, which is not very Greek at all, gives a little extra creaminess, which make up for the not-quite-so-creamy cow’s milk.
- 2⁄3 cup short grain white rice
- 1 cup water
- 1 ½ tablespoon butter
- 3 1⁄3 cups whole fat milk
- ¼ cup sugar
- 1 cinnamon stick
- ½ teaspoon vanilla extract
- ground cinnamon for serving
- In a saucepan bring the water, rice, and butter to a boil. Lower and simmer until the water is evaporated.
- Add the milk, sugar, and cinnamon stick and simmer, stirring occasionally, for no more than 30 minutes, till the rice is soft and the milk absorbed.
- Stir in the vanilla.
- Pour the rice into small bowls, dust with cinnamon, and chill or let cool to room temperature before serving.
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