In a pot put the rice in 2 cups of cold water with salt and butter added bring to a boil over high heat. Stir once with fork, cover tightly, lower heat to low and cook for precisely 15 minutes without lifting cover. After 15 minutes, remove the pan from the heat, uncover and stir with fork to fluff rice. Return the pan to the heat, add milk and bring slowly to a boil, stirring frequently.

In a bowl whisk the eggs and sugar together until a light lemon color is seen. Add the chopped orange rind and the sugar and egg mixture to the boiling custard. Cook over low heat for about 5 minutes until rice is very soft and mixture begins to thicken. Add vanilla, nutmeg and stir to blend, remove from heat. Pour cooked mixture into a shallow baking dish about 1 1/2 inches high and allow to cool at room temperature.

When cooled cover with plastic wrap and refrigerate.

Serve chilled with a little cinnamon sprinkled on top (optional).