Preparation:

In a pan bring the water to a boil, add the salt, lemon peel, cinnamon stick and butter. When the butter has melted pour the rice and boil until all the water is absorbed. Next add the milk and continue to boil the rice until it is well cooked, but whole. Add the sugar, mixing well, and boil the rice for an additional 5 minutes. Remove the lemon wedge and cinnamon stick. Beat the egg yolks into a bowl, mixing in spoonfuls of rice to temper the egg. Add the egg mixture into the rice and heat slowly, mixing continuously, allowing the eggs to thicken but not boil. Pour into a platter, powder with cinnamon and serve cold.