Rinse the rice thoroughly.

Combine the rinsed rice, water, lemon rind, and cinnamon sticks in a pot.

Bring the mixture to a boil over medium-high heat.

Reduce the heat and simmer for 10-15 minutes, or until most of the water is absorbed.

Ensure a small amount of water remains in the pot.

Add the milk, sugar, and salt to the pot.

Bring the mixture back to a simmer over medium heat.

Cook for 1 hour, stirring occasionally to prevent sticking.

Remove the lemon rind and cinnamon sticks.

Divide the arroz con leche into small serving containers.

Sprinkle each serving with ground cinnamon.

Refrigerate for at least 30 minutes before serving.