Add salt and rice; reduce heat to low. Simmer for 20 minutes or until the rice is tender and the water has been absorbed. Stir occasionally to keep rice from sticking or burning on to the bottom of the pot.
When there’s no more water add milk, condensed mil, whipping cream, and sugar. Stir well and turn heat to medium high. Cook 30 minutes stirring constantly. Pudding should start to thicken.
Reduce heat to low and cook another 15 minutes or until it’s thick enough so that s spoon will stand up when placed in the center of the pudding. Stir constantly to keep it from burning.
Remove from heat and stir in vanilla and cinnamon.
Transfer to your serving bowl or portion into containers. Cover with plastic wrap and chill in the fridge for at least one hour before serving. Sprinkle with cinnamon before serving if you like.
If you have left overs, we never do, cover with plastic wrap and store in fridge for up to 3 days.