Vanilla is exotic, the proof is in the pudding
Food Recipe: Vanilla Bean Rice Pudding
These days, when people say 'vanilla' they often mean boring, but the Mexican orchid flower responsible for the long, fragrant bean is anything but average -- and the same goes for this vanilla bean rice pudding
By Louise Crosby
This is turning out to be the summer of vanilla rice pudding. I’ve made this recipe – from food blogger Molly Wizenberg featured in bon appétit magazine – three times in the past two weeks, and as I write these words, another batch is burbling away on the stove. Eaten warm or icy cold from the refrigerator, it is rich and creamy and bursting with vanilla flavour, and we can’t get enough of it. I’ve made the pudding twice with a vanilla bean and once with a generous tablespoon of Nielsen-Massey Madagascar Bourbon vanilla bean paste, which makes an excellent substitute if your store runs out of beans. I also threw in a fat cinnamon stick during the cooking of the last batch, making the flavours even more ...