In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and water. Stir just until combined.
Fill cupcake holders with about 1/4 cup of batter.
Bake at 350F for 22-25 minutes.
Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely.