Make the Rice Pudding

1. In a medium saucepan, combine the rice and water and allow to cook for 10 minutes, or until most of the water has been absorbed.
2. Add milk and cinnamon sticks and cook for another 15 minutes, stirring constantly. If the milk has been absorbed but the rice isn’t soft enough, add 1/2 cup at a time. 
3. Add the condensed milk, sugar and salt, and cook for 2-3 minutes. Stir until the mixture thickens.
4. Remove from heat, add the lime zest and stir one more time.
5. Allow to come to room temperature before refrigerating.
6. Sprinkle some cinnamon on top before serving. Serve cold or warm. 

Make the Candied Walnuts

1. Preheat oven to 350F. Toast walnuts for 5 minutes, or until fragrant. Be careful, they burn quickly!
2. In a small saucepan over medium-low heat, add the sugar and allow to melt. Stir constantly with a wooden spoon, until it turns a light amber color.
3. Add the walnuts to the pan and stir to make sure they’re all coated. Add cinnamon and stir again.
4. As soon as the walnuts are coated, transfer to a lined baking sheet and allow to cool. Sprinkle some salt, if desired.

Make the Toffee Sauce

1. In medium saucepan on medium heat, combine sugar and butter. Cook and stir until mixture turns a deep amber color. Carefully stir in cream and vanilla.  Cook until the mixture thickens.

Assemble the rice pudding

1. Serve rice pudding in a cup, sprinkle cinnamon to taste. Add a little toffee sauce and candied walnuts.