Thank you for the converted rice info. Next up is "vanilla extract". What we usually buy in the supermarket is "imitation" and runs about $4/pint. The real stuff would run $20/pint (extrapolating). Lo and behold, the ingredients on both read: "alcohol, vanilla". So, "imitation" is actually real vanilla extract, just diluted further?
The imitation also lists "sugar", which the real one does not. Not sure how a bunch of sugar could taste like vanilla, but I suppose it's used to stifle the alcohol taste when you over-dilute it.
Additionally, I have an old jar of vanilla beans. They were extremely expensive ($5 for 2 beans, I think) - what do they add to a recipe that extract cannot?
By the way, do "fresh" vanilla beans exist somewhere for the taking?