Gather all the ingredients. Use a 9-inch round springform pan (about 8 inches tall) lined with parchment paper on the bottom.

Preheat the oven to 350°F (180°C). Crush the biscuits into a fine crumb, add the melted butter, and mix well. Press the mixture firmly into the bottom of the pan to form a compact crust. Bake for 6 minutes to lightly toast the crust so it stays crisp when you add the hot rice. Remove from the oven and let cool completely.

Bring a pot of water to a boil. Add the rice and cook for about 10 minutes to remove excess starch. Drain the rice in a colander, rinse with cold water, and set aside. In a separate pot, add the milk, lemon peel, and cinnamon sticks. When it starts to boil, add the rice.

Stir constantly until the rice is almost fully cooked. While the rice cooks, soak the gelatin sheets in a bowl of very cold water (add ice if you like) until they are very soft. When the rice is nearly done, add the sugar and mix well. Stir in the heavy cream and continue mixing.

Remove the lemon peel and cinnamon sticks from the pot. Add the well-drained gelatin sheets and mix for a couple of minutes until dissolved. Remove from heat.

After chilling, run a flat knife around the edge and remove the springform ring. Use a large spatula to transfer the cake to a serving plate.

Place a stencil on top of the cake and dust with ground cinnamon. Carefully remove the stencil.

Delicious!