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Cook the rice with a pinch of salt, the cinnamon stick and half the lemon zest, according to the instructions printed on the package.
Once the rice is cooked, add the coconut milk, sugar, and remaining lemon zest.
Bring to a boil and boil over low heat until creamy, gently stirring regularly, about 15 minutes.
Remove from heat and serve in bowls. Sprinkle with ground cinnamon. Serve hot, warm or cold.