Rice Pudding with Caramel Crust
Combine the milk, salt and sugar in a saucepan and warm over medium heat. Cut the vanilla pod lengthwise and scrape out the seeds. Stir vanilla bean seeds, vanilla bean pod and cinnamon stick into the milk. Bring the milk to a simmer, add the rice, reduce the heat to low and simmer until the rice is cooked, stirring occasionally, about 30 minutes. Stir in butter and cream.
Remove the vanilla pod and cinnamon stick. Spoon the rice pudding into individual oven-proof bowls and let cool slightly. Sprinkle the surface with cane sugar and caramelize under the oven broiler.