Soak rice in water for about 10 minutes, then drain.

In a saucepan, combine the drained rice, lowfat milk, egg yolks, sugar, cinnamon stick, and lemon zest.

Cook over very low heat, stirring constantly to prevent burning.

Continue cooking until the mixture begins to thicken, approximately 20 minutes.

Remove from heat and let it cool slightly.

While the rice mixture is cooling, beat the egg whites until stiff peaks form.

Strain the rice mixture to remove the cinnamon stick and lemon peel.

Gently fold the strained rice mixture into the beaten egg whites.

Pour the mixture into a shallow bowl.

Refrigerate until cold.

Serve sprinkled with cinnamon.