In a saucepan, cook the rice in the water for 12 minutes. In another saucepan, heat the milk with the lemon peel over low heat. When it starts to boil, drain the partially cooked rice and add it to the milk.

Let it cook for another 15 to 20 minutes, then add the sugar, stirring to combine.

Separate the egg yolks from the whites. Set aside the whites to whip later. Beat the yolks and add them to the rice, stirring to mix, then remove from heat.

While the rice is cooking, prepare the caramel: In a saucepan, combine the sugar and 4 tablespoons of water over high heat, stirring with a whisk. When it turns golden brown, carefully add the remaining 4 tablespoons of hot water (be cautious of the steam), and let it simmer over low heat for 3 to 4 minutes.

Pour the caramel into a baking dish. Remove the lemon peel from the rice, then spread the rice over the caramel. Whip the egg whites until stiff peaks form and spread them over the rice.

Bake for about 5 minutes, until the egg whites are golden. Serve warm or cold.