Make the rice pudding: Place rice in a large saucepan. Add the milk, sugar, and salt. Bring to a boil over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick. Reduce the heat to a low simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, about 20 minutes.

Remove from the heat and allow to cool down before placing into a container to refrigerate and cool fully, about 4 to 12 hours.

Prep the ingredients for the salad per the instructions above.

Preheat the oven to 375°F (190°C).

Make the dressing: In a bowl whisk together all of the ingredients for the dressing and store in the refrigerator until ready to use.

Place the beets on a foil-lined baking sheet. Drizzle with half the oil and season with salt and pepper. Mix together until nicely coated. Cook in the oven until easily pierced with a fork, about 20 minutes. Then set aside.

Preheat a grill or grill pan on medium heat.

Season the chicken on both sides with salt and pepper. Drizzle with the remaining oil. Grill the chicken for 6-8 minutes per side until nicely charred to an internal temperature of 160°F (71°C) using a thermometer. Once cooked set aside to rest for 3 to 5 minutes before dicing into bite-sized pieces.

Finish the rice pudding: Whip the cream and powdered sugar in a bowl until stiff peaks form. Top the rice pudding with whipped cream and dust with cinnamon.