In a large pot, bring the water to a boil with the lemon peel - try not to include too much of the white pith to avoid bitterness in the dessert.

Clean and rinse the rice. Once the water is boiling, add the rice, stir, and let it cook well for about 20 minutes over medium heat.

Once the rice is cooked, add the sugar, stir to dissolve, and let it cook a little longer, about 5 minutes.

Finally, add the evaporated milk directly from the can without diluting it, and stir well to combine with the rest of the mixture. Let it come to a boil for another 5 minutes.

Turn off the heat, remove the lemon peel, and use a ladle to distribute the pudding into bowls. Even though the mixture will still be very 'watery', don't worry and don't cook it further. The rice will continue to absorb the liquid, resulting in a thick and nice creamy pudding.

Sprinkle with plenty of cinnamon, let the rice pudding sit, and then you can enjoy it either warm or cold from the refrigerator. Enjoy and good luck.