Soak the rice in filtered water overnight.

In a saucepan, bring the rice milk to a boil with the cinnamon stick, vanilla, and lemon peel. Once it starts boiling, add the panela sugar and rice. Reduce to medium heat and cook, stirring constantly to prevent sticking, for 1 hour or until the rice is tender.

To make the crust, blend the broken crackers in a blender until they resemble flour.

Add the pitted and chopped dates to the blender and blend again until well combined.

Press the mixture into a mold and refrigerate while you continue with the recipe.

When the rice is cooked, remove from heat, add the xanthan gum, and mix well.

Pour the mixture over the crust in the mold, let it cool, decorate as desired, and refrigerate until the next day.

Best consumed within 5-7 days.