Vanilla Bean Rice with Cranberries and Almonds

3/4 cup short grain Rice, like Arborio

3 cups 2% Milk

1 Vanilla Bean*

1 Cinnamon Stick

Pinch Fresh Nutmeg

1/4 teaspoon Salt

1/2 cup Dried Cranberries

1/2 cup Brown Sugar, lightly packed

1 teaspoon Orange Zest

1/3 cup toasted Almonds

In a sauce pan, add rice, milk, vanilla bean*, cinnamon stick, nutmeg, and salt.  Bring it all to a boil, turn it down to low and simmer for about 30 minutes.  Stir frequently to prevent rice burning to the bottom of the pan.

Add cranberries, brown sugar, and orange zest.  Stir all together and let it simmer for another 10 minutes.

Top it with toasted almonds before serving.  Goes well with vanilla or coconut ice cream.

Serve 4-5

*Cut vanilla bean length wise and scrape the beans out with a butter knife.

Caramelized Fig Sundae

4 Figs, cut in half

1 tablespoon Brown Sugar

1 tablespoon Butter

Pinch of Salt

2 scoops Ice Cream

1 tablespoon  Toasted Almonds

Preheat a skillet to medium heat. Melt butter and brown sugar, and add a pinch of salt.  Place figs cut side down into a skillet and cook for about 5 minutes.

Arrange the ice cream in a bowl, place figs around it, and pouring all the sauce over the figs. Top it with sliced almonds and enjoy....

Serves 2