Bring water to a boil, add salt and rice and cook for 3 minutes and strain. This step removes loose starch, making the rice less sticky. Bring milk to boil along with sugar and vanilla paste, or bean (seeds and pod). A zest of an orange or lemon, or both can be added. Add rice and cook on very low heat for about 25 minutes, stirring once in a while.
Beat the egg yolk with remaining sugar and add it into the cooked rice and cook for 2 minutes more. Add butter and transfer rice pudding to a clean container, cover with plastic wrap in contact and chill. Refrigerate for up to 5 days. Remove vanilla pod if used, rince and save for later use. Fold in the whipped cream right before serving. Enjoy!