Rinse and drain the rice. In a heavy bottom medium sized saucepan combine the rice, water and salt. Bring to boiling point stirring often. Let it absorb the water for about 7-10 minutes on medium heat.
Lower the heat and add half of the milk. Stir continuously and cook for another 10 minutes, as the rice is expanding and absorbing more and more liquid. Add the rest of the milk and the sugar (if you prefer a more creamy pudding now it's the time to add 1/2 cup more milk to the recipe).Continue cooking, stirring gently and consistently so the rice doesn't stick to the pan for another 15-20 minutes, until the pudding thickens and the rice is cooked trough.
When the rice is done, turn off the heat and add the lemon zest and the vanilla extract. Give one last stir to blend all the flavors together and serve immediately sprinkled with ground cinnamon to your taste.To variate, add some fruit jam and chopped walnuts on top as well. Yum!