Jenny Jones, head chef of Farnham’s Museum Inn, shares her recipe for a surprisingly light and delicate rice pudding with Seven Days readers. 

Goats’ Milk Rice Pudding

If you think of a rice pudding you probably imagine a big bowl of thick, creamy, slightly stodgy comfort food with a great big dollop of jam in the middle, the sort of pudding that used to be served for school dinners, or maybe a famous rice pudding from a tin!

Well, forget both, this recipe is neither, it is however wonderfully easy to prepare, still tastes creamy but also very light and fresh but still with the comfort food element that we all love.

The difference between this recipe and the traditional one is simply using goats’ milk instead of full fat or semi skimmed milk and cream.

Instead of the dollop of jam we like to serve it with prunes soaked in brandy – a truly wonderful combination but if prunes aren’t your thing you could use your favourite summer berries or a compote.

Please do give it a go, it doesn’t take long, is well worth the effort and can be made in advance and kept in the fridge.

  • 250g pudding rice
  • 120g caster sugar
  • 2½ pints goats milk
  • Zest of one lemon
  • 2 vanilla pods, cut in half lengthways
  • A pinch of salt

Wash the rice with a pinch of salt, drain well. Place the rice in a large saucepan, add the rest of the ingredients.

Bring to the boil and simmer slowly, stirring, to make sure it does’t catch at the bottom for approximately 25 minutes or until the rice is cooked. Serve with fruit.