Rinse rice under water until water runs clear. Bring water and salt to a boil in a medium heavy-bottomed pot. Slowly stir the rinsed rice into the boiling water. Reduce temperature to low, cover, and simmer until rice is cooked through.
Transfer rice to a bowl.
Rinse pot out. In the same pot, combine the milk, heavy cream, the Redpath Granulated Sugar, strips of lemon zest, cinnamon stick, and the seeds and pod of half of a vanilla bean.
Bring to a simmer. Turn off heat and cover with a lid to allow flavours to infuse the milk mixture; 15 minutes.
After infusing for the allotted time, remove the lemon zest, cinnamon stick, and vanilla pod. Bring milk back to a simmer.
In a small bowl, whisk together the eggs, the Redpath Golden Yellow Sugar, and the cornstarch until well blended.
Measure out 3/4 cup (180 ml) of the milk mixture and temper the eggs by slowly pouring the hot milk into the eggs while continuously whisking. Cover and set aside until needed.
Stir in the cooked rice into the pot with the remaining milk mixture. Increase temperature to medium and cook for 15 minutes or until creamy and thick. Remove pot from heat. Whisk 1/2 cup (120 ml) of the hot rice into the reserved egg mixture, then add in the remainder of the rice while continuously stirring to prevent eggs from cooking.
Transfer rice pudding back into the pot and heat, stirring, over medium heat; 3 minutes. Transfer rice pudding into a wide dish. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Set aside to cool.