Place the rice and the water in a pot, bring to a boil and reduce the heat to medium heat and cook for 5 minutes.
Add salt and milk. Stir well to mix and cook uncovered for approximately 20 minutes.
Reduce heat to medium-low. Add the cream, sweet condensed milk, lime zest, and lime juice. Stir with a wooden spoon. Cook for 1 hour or until the rice pudding thickens to desire consistency.
Stir often, remove from heat and let cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight. Sprinkle ground cinnamon and serve.