Wash the lemon and use a knife to remove the peel in the largest pieces possible, avoiding the white part underneath, as it can be bitter.

In a pot or saucepan, add the milk, cinnamon stick, and lemon peel. Heat the milk for 5 minutes until hot but not boiling.

Add the rice and cook over medium-low heat, stirring constantly, for 30-35 minutes. Taste the rice to make sure it's cooked to your liking.

Add the sugar and cook for 5 more minutes. You can remove the cinnamon stick and lemon peel now or leave them in, depending on your preference. Pour the pudding into bowls and let it cool.