Bring 500 ml of water to a boil in a saucepan. Add the rice, stir and bring to a boil again. Lower the heat to a simmer and cover.
Cook for 15-18 minutes - until the rice is "al dente" - cooked through but slightly firm.
Add the milk, sugar, lemon peel and vanilla. Stir again and allow the rice pudding to come to another boil.
Make a slurry with the cornflour and two tablespoons of milk and add it to the rizogalo. Stir through and cook for another 5 minutes on medium heat.
When the mixture has completely thickened, serve the rizogalo in individual bowls. Serve warm or allow to cool completely and place in the refrigerator.
Top with ground cinnamon for the ultimate treat!