Caramelized Rice Pudding, Flavored with Prunes and Grand Marnier

• 2 cups (500 mL) milk
• 2 cups (500 mL</

Bring the milk and cream just to a boil with the sugar, vanilla bean, and its seeds.

Add the rice as the milk is just beginning to boil and cook over a low heat for 30-40 minutes, stirring occasionally to keep it from catching.

If the rice does begin to catch, stir in a little more milk.

Stir the Grand Marnier into the prune purée and pour the mixture into a serving dish