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.
Right before serving, whip the cream and powdered sugar in a bowl until stiff peaks form. Refrigerate until ready to use.
Dust the rice pudding with cinnamon and top with whipped cream. Serve about 1/3 cup of rice pudding per serving. Save remaining rice pudding and whipped cream for tomorrow's breakfast.