Cut <quantity>1</quantity> vanilla bean in half and scrape off the seeds. Reserve

Add <quantity>1<unit>cup</unit></quantity> of heavy cream and <quantity>1<unit>cup</unit></quantity> of coconut milk to a pan over low heat

Add <quantity>2<unit>cups</unit></quantity> of milk

Add <quantity>2</quantity> cinnamon sticks, <quantity>2</quantity> cloves, and <quantity>½<unit>cup</unit></quantity> of sugar

Add the vanilla bean and seeds. Stir to combine

Add <quantity>1<unit>cup</unit></quantity> of Japanese short-grain rice. Cook, stirring constantly until the rice is tender and the mixture has thickened into a creamy consistency

Transfer the cooked rice to another container and cover with cling film. Poke holes into the film to release the heat

Place it in the refrigerator for at least 1h to chill

Remove the vanilla bean, cinnamon sticks, and cloves. The rice pudding is ready

Enjoy!