The Best Rice Pudding

1. Bring 2 cups of water to a boil in a large, heavy-bottomed pot (at least 3-quart size). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15-20 minutes.
2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to a simmer, then reduce heat to maintain the simmer. Cook, uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. It can be covered with plastic wrap on the surface of the pudding and then refrigerated for up to 2 days.