© 2008 Miri Rotkovitz

If you're celebrating Cinco de Mayo, you may be looking forward to a spicy, chile-filled repast. Why not follow that fiery food with this palate-soothing Vanilla Bean Rice Pudding, topped with fresh mango?

Though there's lots of buzz about Madagascar and Tahitian vanilla nowadays, the vanilla bean -- an edible pod from the vanilla orchid -- actually originated in the Americas, and was first cultivated by Mexico's indigenous Totonac. Aztec conquerors were smitten by vanilla, and incorporated it as a highly-prized flavoring for cacao.

Historically, vanilla was valued both for its aphrodisiacal and medicinal properties, and was considered an effective stomach soother. So, if you happen to wake up with a tequila-fueled hangover, this vanilla-infused take on arroz con leche might just make a perfect breakfast, too.