In a heavy saucepan, combine the milk, cream, salt, vanilla bean and 3/4 cup of the 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 rice is soft. Remove from the heat and cool slightly.
Remove the vanilla bean. Blending well, stir in the remaining 1/4 cup of sugar and the egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish. (Raisins my be placed in the bottom of the dishes, if desired.)
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.
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