In the top of a double boiler, combine rice, light cream, milk, sugar, and salt.

Cover the double boiler and cook for 1 to 1.5 hours, stirring occasionally to prevent sticking.

In a separate bowl, lightly mix egg yolks with vanilla.

Slowly add the egg yolk mixture to the hot rice mixture in the double boiler, stirring constantly to temper the eggs and prevent curdling.

Continue to cook for a few minutes, stirring, until the pudding thickens to your desired consistency.

Remove the pudding from the heat and empty it into a bowl.

Cover the bowl and refrigerate for at least 2 hours, or until completely chilled, stirring occasionally to prevent a skin from forming.

Once chilled, whip the whipping cream until stiff peaks form.

Gently fold the whipped cream into the cold rice pudding.

Serve the rice pudding cold.

Optionally, serve with strawberry or other fruit sauce.