2 litres (8 cups) milk
160 gm short-grain rice, such as Calasparra
1 cinnamon quill
1 lemon, finely grated rind only
350 gm caster sugar
ground cinnamon (for dusting)

Combine milk, rice, cinnamon quill and lemon rind in a saucepan.
Bring to a simmer over medium heat and cook until rice is tender and milk reduces by half (45-55 minutes).
Add sugar and cook until dissolved and slightly thickened (5-10 minutes).
Remove from heat and cool to room temperature, then transfer to an airtight container and refrigerate until cold (3-4 hours).

Remove cinnamon quill from rice mixture, divide among 4 bowls and serve, dusted to taste with ground cinnamon.