Place the rice and salt in a heavy-based saucepan, add water and bring to the boil.
Boil until most of the liquid is absorbed and add the milk.
Bring to the boil, reduce heat and allow to simmer until the rice is cooked and soft.
Add the butter and mix through.
Beat the egg yolks, lemon rind and sugar together until creamy and light in colour.
Add some of the hot rice mixture to eggs and mix through.
Add mixture to the remaining rice mixture in the saucepan.
Bring to the boil, reduce heat and allow to simmer, stirring continuously, until mixture thickens.
Remove from heat and allow to cool.
Stir in the cream and serve.