And what do you do with all that milk?

Well, of course, once you have milk goats...you have milk. I know I thought about this before I got the goats and decided on minis partly because I didn't want to be swamped with too much milk, but the reality of even 1 quart of milk a day is more overwhelming than I thought.

We go through phases of drinking milk, and right now we appear to be "off", so I have to come up with more things to use milk in. I ordered a cheesemaking book and my dairy goat book has a couple of recipes in there, but I wanted something simpler. I poked around the net and came up with rice pudding. The recipe called for a quart plus one cup, but I use less than that.

Goat milk rice pudding recipe (my version):

3.5 cups goat's milk
1 cup of raw rice cooked in 2 cups of water, still warm (Ok, hot, even)
1/4 cup sugar
1/4 tsp vanilla extract
1 tsp almond flavoring
1/2 cup fruit (raisins, dried blueberries, craisins, whatever)

Heat oven to 350F.

Take cooked rice (still in pot) and add the 1/4 cup sugar to it and stir well. Pour in about 1 cup of the goat milk and mix well. You want your sugar dissolved.

Add flavorings, fruit, and enough of the rest of the milk to be easy to stir. Stir and pour into 2.5 quart square casserole dish. Rinse the rice pot with the rest of the milk and turn that into the dish, too. Then stir a bit to mix everything thoroughly.

Place in oven and bring the oven back to 350 for about 10 minutes. Turn off oven and let sit in cooling oven until the rice soaks up the milk. The top will be slightly browned and the pudding should cut easily with a knife and hold form fairly well. Serve hot or cold.

If you use raisins, you might want to put in a tsp of cinnamon and omit the almond extract.

Enjoy!