Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
2
Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
3
Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
