What to do:

1. Bring a medium saucepan of water to a boil, add rice and cook for 15 minutes then drain.
2. In the saucepan, combine drained rice, 2 cup milk, 1 cup water, vanilla bean, seeds, and salt.
3. Bring to a simmer and cook 10 minutes, then stir in sugar and continue cooking until rice is tender, 10-15 minutes.
4. Remove pot from heat; remove and discard vanilla bean, then stir in remaining 2/3 cup milk and cream.
5. Transfer rice mixture to a blender and puree until pudding is fairly smooth.
6. Transfer rice pudding to a bowl and chill in refrigerator at least 2 hours or overnight. Serve cold.