Adapted from Melissa Clark's Dinner in an Instant.
Remove the cinnamon stick and vanilla bean pod, and discard. Whisk in the heavy cream and egg yolks, and let thicken using the residual heat of the pot (about 4 minutes), stirring occasionally. Stir in the dried fruit for a thicker and creamier rice pudding or omit for a thinner and lighter rice pudding.
* To make boozy fruit, place 1/2 cup light brown sugar, 2 tablespoons bourbon, 2 tablespoons orange juice, 1 tablespoon water in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally, until the sugar has dissolved. Stir in 1/2 cup dried fruit (chopped if something bigger like a dried apricot), and cook until the liquid thickens to a syrup consistency (3 to 4 minutes more). Remove from the heat and let cool. Store covered at room temp.