5 c. milk
2/3 c. plus 2 tbsp. lemon peel julienne
1/2 cinnamon stick
1/2 c. short-grain rice
1 tbsp. plus 1/2 tsp. unflavored gelatin
5 lg. egg whites, room temperature
1/4 tsp. cream of tartar

Bring 4 cups of milk, 2/3 cup sugar, lemon and cinnamon to boil in a heavy medium saucepan, stirring until sugar dissolves. Remove pan from heat. Cover and let mixture steep 30 minutes. Discard cinnamon stick. Return mixture to boil. Mix in rice. Reduce heat to low. Cover and simmer until mixture is thick and pasty, stirring frequently during last 30 minutes, about 1 1/2 hours. Cool completely. Lightly oil 10 to 12 cup ring mold. Sprinkle gelatin over remaining 1 cup milk in heavy saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Puree rice mixture in blender or processor until almost smooth. Transfer to large bowl. Stir in gelatin mixture. Beat egg whites with cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar and beat until almost stiff but not dry. Fold 1/4 of whites into rice mixture to lighten. Gently fold in remaining whites. Spoon mixture into prepared mold. Refrigerate overnight. Run small knife around sides of mold. Dip mold into hot water 3 seconds. Unmold onto platter. Spoon strawberries around pudding. Garnish with mint sprigs and serve. 6 to 8 servings.