Rinse the pudding rice with plenty of water until the water runs clear. If you do not have rice pudding, any other short grain rice should do.
Pour 2 cups of water in a large pan and boil the rice for 10 minutes. Drain the water and set aside.
In another large pan, add the milk, zest of one lemon, cinnamon and sugar and bring to a boil.
Add the rice and cook on a low to medium heat whisking continuously, otherwise the rice will stick to the pan once the milk starts to evaporate.
Cook until the rice is tender and all the milk is fully absorbed.
Transfer to a bowl and top with with chopped canned peaches.
Serve hot or cold from the fridge.
