Put the rice and water in a casserole. Over low heat, let the rice cook a little, just for a few minutes.
When the rice has absorbed the water, add the milk, the lemon peel and the cinnamon stick.
Let it cook over low heat and stirring continuously, until the rice is well done, even that it looks like a cream if you like it better.
Once cooked, add the sugar and leave to simmer for another 5 minutes.
Remove the cinnamon stick and lemon peel.
Divide into individual bowls and let stand.
Chop the Roquefort cheese into small pieces and place on top of the rice.
We finish with a few drops of Castillo de Canena Arbequina&Co 03 olive oil.