Place the milk, cream, sugar, cinnamon stick and lemon rind in a large saucepan and bring to the boil. Add the rice, stir well and reduce the heat to low. Cook for 45 minutes, stirring occasionally, until most of the liquid has been absorbed and the rice is very tender.
Stir a spoonful of the liquid into the beaten egg yolks, then pour the egg mixture into the pan and cook for a further 1 minute until the pudding is creamy. Remove the cinnamon stick and lemon rind. Serve warm or chilled, sprinkled with a little ground cinnamon, if liked.