Vanilla Bean is the seed pod of the vanilla orchid, specifically the species Vanilla planifolia. Vanilla orchids are native to Mexico, where they have grown in the Veracruz region since at least 1,000 BCE!

Today, Madagascar is the world’s largest producer of this prized aromatic spice.

Vanilla Bean is known for its sweet, floral flavor and aroma, and is used in various culinary applications, including baking and flavoring. Vanilla Beans are long, thin pods that can measure between 6 to 9 inches. Inside the pod, tiny black seeds are present, which are often used in recipes for added flavor. They are commonly used in desserts, ice creams and beverages. The beans are often macerated and infused in alcohol to create vanilla extract, a staple in many recipes.

Check below the cut for an aromatic recipe!

Vanilla Bean Rice Pudding

INGREDIENTS

• • ½ cup Arborio rice
  • 4 cup milk (or a mix of milk and cream)
  • 1 vanilla bean stick, split and seeds scraped
  • ½ cup sugar
  • ¼ tsp salt
  • 2 large eggs, lightly beaten

INSTRUCTIONS

1. COMBINE: Rice, milk, vanilla bean pod and seeds, sugar and salt in a saucepan. Bring to a simmer.
2. REDUCE HEAT: Cook uncovered, stirring frequently, until rice is tender (about 30-35 minutes).
3. REMOVE: Remove saucepan from heat, stir in beaten eggs. Return to heat for 2-3 minutes until slightly thickened.
4. SERVE: Remove the vanilla pod and serve warm or chilled, garnished with cinnamon. 

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