Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
Pour onto flat serving platters or individual dishes.
Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
Serve chilled or remove from the refrigerator 20 minutes before serving.