In non-stick saucepan, bring 2 1/2 cups almond milk, rice and sugar to a boil over medium-high heat, stirring often. upon boil, reduce heat to low, cover and simmer 25 minutes. Stir, remove from heat and set aside.
In medium bowl, whisk together remaining 1/2 cup of almond milk, maple corn starch and cinnamon until smooth.
Remove lid. Whisk in maple syrup mixture rapidly. Add lemon peel. Simmer uncovered on low for 15 minutes, stirring frequently. Store in refrigerator.
A non-stick saucepan is recommended. If not using a non-stick pan, stirring will need to be more frequent.