Start by making the crust. Crush the cookies in a food processor (or place them in a bag and crush with a rolling pin) until they have a sandy texture. Melt the butter in the microwave and add it to the crushed cookies, mixing well.

Line the bottom of your tart pan with parchment paper and pour in the cookie and butter mixture. Spread it evenly over the base and press it down firmly with a glass. Refrigerate.

Next, prepare the filling. In a saucepan, add plenty of water, half the cinnamon stick, and half the lemon peel. Heat over medium until it starts to boil. Add the rice and wait for it to return to a boil. Let it boil for 10 minutes. After this time, remove the cinnamon and lemon peel, drain the rice, and set aside.

From the 6 1/3 cups of milk, set aside 1 cup. Pour the remaining milk into another saucepan with the other half of the cinnamon stick and lemon peel. Heat over medium until it starts to boil. Meanwhile, dissolve the 2 packets of gelatin dessert mix in the reserved cup of milk, stirring well until completely smooth.

When the milk begins to boil, add the rice and the cup of milk with the gelatin mix. Cook for 20-30 minutes, stirring constantly, until you get a rice pudding-like texture.

Let it cool to room temperature, then refrigerate until ready to serve (at least 3 hours, but it’s even better if made a day ahead).