Preheat the oven to 400°F (200°C). Crush the cookies and mix them in a bowl with the softened butter (you can melt the butter for a few seconds in the microwave) until you have a paste.

Spread the mixture evenly over the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes.

In a saucepan, bring the water to a boil. Once boiling, add the rice, cinnamon stick, and lemon peel. Cook over medium heat for 20 minutes, then remove the cinnamon stick and lemon peel.

Add the heavy cream, sweetened condensed milk, and gelatin sheets (previously soaked in cold water for a few minutes and drained). Mix with a whisk, then pour over the prepared cookie crust. Let cool.

Refrigerate and do not remove from the pan for at least 4 to 6 hours; it's best to unmold the next day so it sets well. Sprinkle ground cinnamon on top to decorate.