In a large saucepan, combine 5 cups water and 5 cups sugar over medium heat.

Stir until the sugar dissolves completely, without boiling.

Bring the mixture to a boil.

Add the peeled, cored, and quartered quinces, a 4-inch strip of lemon peel, lemon juice, and half a cinnamon stick to the boiling sugar syrup.

Reduce the heat to low, cover the saucepan, and simmer for approximately 2 hours, or until the quinces are rosy and tender.

Preheat the oven to 300°F (150°C).

Place the medium-grain rice in a sieve and rinse under cold water until the water runs clear. Drain thoroughly.

In a medium baking dish, combine the rinsed rice, milk, heavy cream, the remaining 1/3 cup sugar, vanilla extract, and the remaining half of the cinnamon stick.

Stir to ensure all ingredients are well mixed.

Bake the rice pudding uncovered for approximately 2 hours, or until the rice is tender and the pudding has set.

Stir the pudding every 30 minutes during baking to prevent sticking and ensure even cooking.

Once the rice pudding is cooked, remove it from the oven.

Serve the warm rice pudding with the poached quince and a drizzle of the quince syrup.

Sprinkle coarsely chopped honey-roasted almonds over the top for added texture and flavor.