Wash the rice 2 to 3 times with water (room temperature) to eliminate some of the starch.
Cook the rice in 1 ½ cup of water with the lime zest and the cinnamon stick until tender (about 20 minutes)
Add the milk, agave syrup, salt and vanilla. Cook at medium temperature for approximately 1 hour (stir every 10 minutes).
Serve in individual ramequins and top with cinnamon powder.
Let the rice pudding cool before placing in the fridge.
Can be eaten warm or cold.