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Combine rice, water, and salt in saucepan and simmer 3 minutes.
Add sugar and milk and bring to slow simmer over low heat,
stirring occasionally. Cook, uncovered, 30 minutes, or until milk is
absorbed. Cool.
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Preheat oven to 300 degrees. Butter a 1 1/2 quart baking dish.
Whisk egg yolks with cream and vanilla. Combine with cooked rice
and mix well. Turn into baking dish and bake uncovered, until set
at edges, but still creamy inside (about 25 minutes). Gently heat 1
cup heavy cream and pour on top to serve.
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