Ingredients
3 cups whole milk
1/2 cup Arborio rice (regular rice will work as well)
1/2 vanilla bean (Tahitian is especially nice in this recipe)
3/4 cup heavy cream
1/4 cup Rain's Choice Cinnamon Spice Vanilla Sugar *
2 large egg yolks
1/4 cup Rain's Choice Vanilla Sugar *

Instructions
Preheat oven to 350 degrees.  Put milk, rice and vanilla bean into a medium saucepan and
bring to a simmer.  Cook, stirring occasionally, until rice has absorbed most of the liquid,
15 – 20 minutes.  Remove from heat.  Remove vanilla bean, rinse off, pat dry, and save to
use again.

Whisk cream, Rain's Choice Cinnamon Spice Vanilla Sugar and egg yolks into a bowl. 
Pour into rice mixture, stirring constantly.  Return to heat; bring to a simmer.  When hot,
divide among four 6-ounce ramekins (or one heat-proof baking dish) and set into a
roasting pan.  Add boiling water halfway up sides.

Bake until almost set, about 15 minutes.  Let cool 10 minutes.

Sprinkle tops with Rain's Choice Vanilla Sugar, dividing evenly.  Using a kitchen torch,
caramelize sugar.  If you don't have a kitchen torch, you an brown tops under the broiler,
but the sugar may not melt completely.

*  You can substitute regular plantation white or turbinadi sugar.  Add a large pinch of ground
cinnamon and 1 teaspoon pure vanilla extract with the cream and egg yolks.

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