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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Vanilla Scented Rice Pudding


vanilla scented rice pudding framedlogo'd

Courtesy of Chef Earl Darny


Vanilla Scented Rice Pudding



2 tablespoons sweet, unsalted butter

1 cup Arborio rice

zest of 1 lemon, chopped fine

1/2 Rain’s Choice Vanilla Bean split and scraped

3 cups whole milk

3/4 cup sugar

2 cups heavy cream, whipped stiff


Melt butter in a medium, heavy-bottomed saucepan. Add the rice, lemon zest, vanilla seeds and scraped vanilla bean. Cook, stirring constantly for a few minutes. Add the milk all at once and cook over low flame, stirring constantly. It will take about 30 minutes for the rice to absorb all the liquid.

When the rice is soft and all the liquid is absorbed, remove vanilla pod and add sugar, mixing well.

Pour into a shallow pan, cover with plastic wrap, and refrigerate until cool. When cold, fold in the whipped cream. Serve with fresh or dried fruits.

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Patricia Rain
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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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