Using a medium sized saucepan, add rice and water. Simmer over a low heat until the rice is well cooked and all of the water has pretty much absorbed. The joy of a rice pudding is squidgy rice - this step is crucial for the squidgy comfort factor. When the water is fully absorbed, slowly add the milk. Stir continuously. Next, add the cornflour paste, sugar and citrus zest. Keep stirring continuously until the pudding thickens to your desired preference. To serve, pour into small bowls and dust with lots of ground cinnamon or to taste.