With an unmistakably rich flavor, this delicious extract is sure to warm up any recipe that calls for Vanilla Extract. The sweet, alluring scent and tantalizing flavor of the vanilla bean is instantly recognizable.
The subtle nuances of pure vanilla are captured in this extract, bringing the sweet, warm, fruity and delicate flavor profile to your baked goods, beverages, puddings, ice cream and whatever else you can dream up. Vanns uses the finest Grade A vanilla beans, so the flavor is always rich, bold and sweet.Recipe for Cardamom-Almond Rice Pudding INGREDIENTS ½ cup jasmine rice ½ tsp. Vanns Ground Cardamom 3 cups unsweetened almond milk (if you have time to make homemade almond milk, it will really elevate the creaminess of the dish, but store-bought works great, too!) ¼ cup granulated sugar ¾ tsp. Vanns Almond Extract ¼ tsp. Vanns Vanilla Toasted sliced almonds, for serving PREPARATION Place rice in a medium saucepan and cook over medium-low heat, stirring occasionally, until rice is slightly toasted and has a nutty aroma, about 5 minutes. Add ground cardamom and 1 cup of almond milk to rice and increase the heat to medium. Stirring occasionally, cook until most of the milk has been absorbed, about 4 minutes. Add 1 more cup almond milk and cook until most of the milk has been absorbed, stirring occasionally. Add remaining cup of almond milk and cook until rice kernels are visible and most of the milk has been absorbed again, about 7 minutes. Add sugar and salt and stir to combine. Cook until liquid is almost fully absorbed by rice, about 3 more minutes. Remove the pan from the heat and stir in almond and vanilla extracts. Serve warm, topped with sliced almonds, or refrigerate in an airtight container for up to 2 days. Refrigerated rice pudding can be served cold or reheated gently in a pan with additional almond milk if desired. Serves 6.
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