Let's cook.
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, lemon peel, and cinnamon stick. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Once simmering, reduce the heat to low and cook, uncovered, for 35-40 minutes, stirring frequently to ensure the rice cooks evenly and does not stick to the bottom. The rice should be tender and the pudding should be thick and creamy.
Remove the saucepan from the heat. Discard the lemon peel and cinnamon stick.
Stir in the orange blossom water until well combined.
Pour the rice pudding into individual serving bowls or a large serving dish. Allow it to cool slightly at room temperature.
Chill the pudding in the refrigerator for at least 2 hours before serving. Garnish with a sprinkle of ground cinnamon just before serving.
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