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1
In a large saucepan, combine milk and lemon peel. Slowly bring to a boil over medium heat. Once boiling, cook for a minute while stirring to prevent the milk from scorching, then remove saucepan from heat. Stir in rice.
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2
Use a slotted spoon to fish out the lemon peels. Rinse peels under cold water, then transfer them to a small saucepan. Add about a 1/2 to 1 cup of water, just enough to cover the peels. Stir in 1/4 cup sugar and bring to a boil over medium heat. Boil for about 20 to 25 minutes, or until water is mostly evaporated.
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3
While lemon peels are being candied, stir vanilla and rum into the rice. Return saucepan to the stove and bring rice to a boil, stirring occasionally. Once boiling, reduce heat to medium low and simmer for 20 to 25 minutes, or until rice is cooked through. Stir just enough to keep rice from sticking to the bottom of the pan and to prevent a film from forming on top of the milk.
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4
When rice is cooked, remove saucepan from heat. Allow to cool slightly.
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5
Remove saucepan with lemon peels from heat as soon as they begin to dry out. This will prevent the sugar from burning. They will be very sticky. Carefully transfer them to a sheet of parchment paper. When slightly cooled, use your fingers to spread them out so that they don't stick together. Allow them to curl a bit, or you can help curl them into pretty spirals and such.
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6
Add lavender essential oil and remaining 3/4 cup sugar to the rice and stir well to combine. Allow to cool, then refrigerate the pudding prior to serving.
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7
When the pudding has had time to chill, serve it in small dessert dishes garnished with a sprinkle of herbes de Provence and a couple pieces of the candied lemon peel.
