Here is another recipe to help use our abundance of Goat Milk! This recipe is to be baked in the oven. I also found a recipe for the stovetop and one for the crockpot. I may try the others in the near future. I quadrupled the following recipe.
1/2 cup uncooked long grain rice
1 cup water
1 large eggs or 4 large egg yolks
1/2 cup sugar
1/2 cup raisins or chopped dried apricots
2 1/2 cups milk
1 tsp. vanilla
1/4 tsp. salt
Ground Cinnamon and/or nutmeg
Whipped Cream if desired
Heat rice and water to boiling in a saucepan. Stir once or twice. Reduce heat to low, cover and simmer 14-15 minutes or until all water is absorbed. Pre-heat oven to 325 degrees. In large mixing bowl, beat eggs, sugar, raisins, milk, vanilla, salt, and hot rice. Pour into a casserole dish. Sprinkle with cinnamon and nutmeg. Bake uncovered 45 minutes, stirring every 15 minutes. Over baking may cause pudding to curdle. Top of pudding will be very wet and not set. Stir well, let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Serve warm or cover and refrigerate about 3 hours or until chilled. Serve with shipped cream. Refrigerate any remaining leftovers.