First we are going to aromatize the milk in which we will cook the rice. To do this, put the milk in a pot together with the sugar, the cinnamon sticks and the lemon peel, and put it over medium heat until it boils, that is, until you see that it begins to bubble.

Taste the rice and, if the grains are done and the texture is what you like best, remove it from the heat and let it rest for a few minutes to cool down.

Before it cools, remove the cinnamon sticks and the lemon peel and pour it into the containers in which you are going to serve it, so that it finishes settling.

Sprinkle with cinnamon on top or caramelize its surface. For this you can see the sequence in these photographs that I took on another occasion that I prepared rice pudding. Sprinkle a teaspoon of sugar on top of the rice well distributed, and with the help of a blowtorch melt the sugar so that it forms a crust on top of the rice that when cooled will be crunchy. Delicious!

When the milk is boiling, add the rice and lower the heat to a gentle temperature so that it cooks slowly for 45-50 minutes. Go stirring it from time to time.

When it is almost ready you will have to stir more frequently so that it does not stick to the bottom and monitor the amount of liquid milk that remains in the pot, since there are those who like it more soupy or thicker, so the perfect point you decide

It can be consumed immediately, lukewarm, although normally it is a dessert that is usually liked cold, so let it cool in the containers and when it is completely cold, leave it in the refrigerator until the moment of consumption, I would say that at least a couple of hours in the refrigerator to that it is cool, and at most it usually lasts 2-3 days in the fridge without problems, although it dries out, especially if you do not cover it with plastic wrap