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In a large saucepan, stir together the rice, salt and 2 cups water. Boil, then reduce to low, cover and cook for 20 minutes.
Stir in the half-and-half and sugar. Return to a simmer, then add the tea bags (wrap the strings around the pan’s handle for easy removal, but make sure any tags will not ignite) and cook, uncovered and stirring occasionally, until the rice is tender and the mixture is creamy and thick, about 15 minutes.
Remove from the heat and discard tea bags, then stir in the vanilla and blueberries.
Serve warm, at room temperature or chilled.