In a small bowl, stir together milk, whipping cream, condensed milk and vanilla extract; set aside.
Under running water, rinse the rice until the water stops running cloudy.
Add rinsed rice to a pot with the two cups of water and cinnamon. Cook over medium heat. When it reaches a boil, reduce heat to low and cook, covered, for 15 minutes.
Stir the milk mixture into the rice and cook for an additional 5 minutes. Let cool completely.
To Make the Strawberry Sauce:
In blender, puree 1½ cups of strawberries with the orange juice and sugar; stir in the remaining chopped strawberries.
In individual cups, spoon a layer of rice pudding followed by a layer of the strawberry sauce; repeat one more time and garnish with strawberry halves and mint leaves.