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1. In a 1- to 1¼-quart saucepan, bring the milk, vanilla bean, cinnamon stick, pieces of lemon peel and 1/8 teaspoon of the salt to a boil over moderate heat. Cover the pan tightly, remove it from the heat and let the seasonings steep for 20 to 30 minutes.
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2. Meanwhile, bring 6 cups of water to a boil in a 2- to 3-quart saucepan. Pour in the rice in a slow stream, stirring constantly, so that the water continues to boil.
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3. Add the remaining ¼ teaspoon of salt, reduce the heat to moderate, and boil the rice uncovered 15 to 20 minutes, or until tender. Drain the rice in a colander, turning it about with a fork to separate the grains, then spread it out on a double thickness of paper towels.
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4. In a large bowl, beat the egg yolks and sugar together with a whisk or a rotary or electric beater until light and lemon colored. Beating constantly, pour in the milk in a thin stream.
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5. Then return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the spoon lightly. Do not let it come anywhere near the boil or it may curdle.
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6. Remove the vanilla bean and cinnamon stick, add the rice to the custard and cook over low heat for 2 minutes, stirring constantly with a fork.
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7. Pour the pudding into a deep platter or a baking dish about 12-by-8 inches and no more than ½ inch deep. Cool to room temperature and just before serving, sprinkle the top lightly with cinnamon.
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NOTE:
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In Portugal it is traditional to sprinkle the cinnamon through a hand-cut paper doily to form a pattern on the rice. If you like, use a readymade doily.
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