Wash the lime thoroughly with hot water, peel off the zest and chop it finely. Squeeze the lime and collect the juice.
Boil the milk with a little more than half of the zest, add the rice pudding and mix well with a whisk. Then swell the long grain rice with a lid without temperature. Then let it cool down. In the meantime, whip the cream and fold it into the cooled rice pudding. Season with 30 g sugar and cinnamon.
Briefly boil the berries with 30 g sugar and 1 tablespoon water until the berries are soft. Then spread through a sieve, season with the lime juice and cool. Divide the rice pudding evenly among dessert bowls, pour over the berry sauce and serve garnished with the remaining lime zest.