Riz au Lait

• 1 14-ounce can Nestle Carnation sweetened condensed milk
• Sea salt
• 1/2 vanilla bean
• 1 cup heavy cream
• 13 cup whole milk
• 6 tablespoons sugar
• 3 large egg yolks
• Butter for greasing pan
• 23 cup hazelnuts or pistachios, toasted and roughly chopped
• 1 dried apricot, finely chopped
• Salt
• 23 cup sugar
• 1/2 vanilla bean
• 2 cups plus 2 tablespoons whole milk
• 13 cup carnaroli, arborio or short-grain rice
• 2 1/2 tablespoons sugar
• 1 23 cups heavy cream

1. Preheat the oven to 425 degrees.
2. Bring a kettle of water to a boil.
3. Pour the condensed milk into a glass pie pan or shallow baking dish.
4. Stir in a few grains of sea salt and cover tightly with foil.
5. Set in a roasting pan and add enough hot water to the pan so that the water rises halfway up the sides of the pie pan.
6. Bake until the milk turns caramel-brown, 1 to 1 1/4 hours, checking the water level several times and adding water as needed.
7. Cool in the roasting pan.
8. If the caramel is lumpy, whisk or strain through a fine-mesh sieve.
9. Keep refrigerated.
10. To serve, warm gently in a hot-water bath.

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Taken from cooking.nytimes.com/recipes/12114 (may not work)