Recipe for Goat Milk Rice with Mango

Start by cutting the vanilla pod in half lengthwise and scraping out the seeds with a knife.

In a skillet, melt the butter.

Add the rice, the cinnamon stick, the pod, and half of the vanilla seeds.

Mix and sauté the rice for a few minutes.

Add whole goat milk and sugar. Let simmer, stirring regularly for 30 minutes.

Add the coconut milk when the rice is almost cooked and extend the cooking for 5 minutes, without boiling. Remove and let cool to room temperature.

Peel the mangoes and cut them into cubes. In a saucepan, simmer for about twenty minutes over low heat with 3 tablespoons of sugar, the other half of the vanilla seeds, and the lemon juice.

Remove from heat and roughly mash with a fork. Pour mango compote into the bottom of a glass jar, then fill with rice pudding.

To finish, store in the refrigerator.