In a heavy saucepan, combine the milk, cream, salt, and 3/4 cup sugar, and bring to a boil. Stirring well, add the rice. Allow the mixture to simmer gently, covered for 1 3/4 hours over a very low flame, until the rice is soft. Remove from the heat and cool slightly. Blending well, stir in the remaining 1/4 cup sugar and the egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2 tablespoons of whipped cream and add the vanilla; pour the mixture into individual earthenware crocks or souffle dish. Preheat broiler. After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned. Chill before serving.