Instructions

Place the rice in boiling water and leave for 5 seconds; drain, and rinse.
Bring the milk almost to a boil in a heavy saucepan, and stir in the
rice, the 1/3 cup sugar, orange zest, salt and butter. Reduce the heat to
very low and simmer uncovered, stirring occasionally to prevent sticking,
for 1 hour, or until thick and creamy. Remove from the heat and set
aside.
Whisk together the egg, vanilla, lemon juice, and remaining 1 tablespoon
sugar until pale and thick, about 2 minutes. Remove the orange zest from
the rice mixture and stir half the rice into the egg mixture. Return this
to the saucepan and stir to combine. Gently cook over low heat, stirring
well, for 2 minutes. Stir in the cream and add more sugar or lemon juice
if desired. (If using heavy cream, beat until slightly thickened, then
stir into the rice mixture). Divide among individual dishes and chill.
To serve, liberally dust with cinnamon.