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.
Quick Tip
Let the rice pudding cool before placing in the fridge.
Can be eaten warm or cold.