Bring the rice, kosher salt and 4 cups of water to a boil in a heavy saucepan. Reduce the heat to low, cover and simmer until the rice is just cooked, about 20 minutes; there will still be a lot of water at this stage. Stir in the sugar and half of the coconut cream and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the mixture is thick and the rice is tender but still slightly chewy, for 20 to 25 minutes. Cover the pan with a lid while you make the coconut lime whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, add the remaining coconut cream, the heavy cream and powdered sugar. Whisk at medium speed until soft peaks form. Add the lime zest and continue to whisk until firm, rounded peaks form.
To serve, spoon the warm rice into individual bowls and top with the whipped cream.
Coconut cream is much thicker than coconut milk and is not sweetened like cream of coconut (i.e. Coco Lopez). Coconut cream works well in this dish because when used in both the sticky rice and whipped cream, it makes the dish both rich and creamy without making it too sweet.