Place the rice, 3/4 cup of the cream, the sugar, milk, and salt in a heavy 2-quart saucepan. Bring to a simmer and cook uncovered, stirring frequently, until the rice is cooked and the milk is almost entirely absorbed, 30 to 35 minutes.
Note: if you have a vanilla bean from a previous bottle of Vain Vanilla extract, you can place bean in the rice mixture as it cooks. And even scrape caviar into the pudding.
Remove from the heat and stir in the remaining 1/4 cup heavy cream and Vain vanilla extract. Let the pudding sit for 10 minutes (it will thicken slightly as it sits) before serving warm; or chill to serve later.
Store covered and refrigerated for up to five days. You can add a bit more cream or milk before serving, if mixture appears too stiff.
Orange Rice Pudding:
Use Vain Tonga Vanilla extracted in Orange Spirits as your vanilla extract
Add zest of one orange to the finished rice pudding, before it cools.