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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. add remaining milk and continue to whisk. place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (if you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. cook for 60-70 minutes, stirring occasionally. at the end of the hour the milk should be almost fully absorbed, about three quarters gone. stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. the rice pudding mixture will continue to thicken which is good. remove the pudding from the heat and fetch out the cinnamon sticks. stir in the yogurt. transfer the warm pudding to a serving bowl or individual serving dishes. garnish with remaining diced fruit and sprinkle with cinnamon.