In a medium saucepan over medium high heat bring water, lemon rind and stick of cinnamon to a boil.

Add rice to the water and return to a boil. Lower heat to medium low and simmer until rice is tender and water is absorbed, about 10-12 minutes. Remove from heat.

Remove cinnamon stick and lemon peels from the rice and reserve. Add sweetened condensed milk and whole milk. Place pan on medium low heat and bring to a boil. Turn to medium low and hard simmer 15-16 minutes until milk has reduced, stirring often to ensure rice does not stick. Remove from heat and add vanilla. Let cool in pan, stirring occasionally. Mix will thicken as it cools.

Thinly slice the lemon peel. Add half of the peel to the rice pudding and mix. Spray 4 custard cups with cooking oil. Evenly divide the pudding between the cups. Press down to pack. Cover and place in refrigerator until cool.

In a small bowl, beat the whipping cream on high speed until soft peaks form. Add the powdered sugar and cinnamon. Beat on high speed until stiff peaks form.

Run a small sharp knife around the sides of the custard cups. Place a dessert plate over a custard cup and flip, dropping the pudding mound onto the plate. Top with 2 T whipped cream, remaining lemon peel and a dash of cinnamon