In a large saucepan over high heat, combine the rice, water and salt and bring to a boil.
Add the lemon rind, cinnamon sticks and reduce the heat to medium-low and cook uncovered, stirring once or twice, until the rice is tender, 30 to 35 minutes.
Remove the lemon rind and cinnamon sticks. In a medium bowl mix together the milk, vanilla and condensed milk. Pour the mixture over the rice, stir, and reduce the heat to low. Cook for about 20 minutes more stirring occasionally.
Set aside to cool slightly or refrigerate. The rice pudding can be served warm, at room temperature, or cold.
To serve: spoon some rice pudding into a wine glass, layer with some pineapple, sprinkle coconut and add another layer of rice pudding, another layer of pineapple and coconut. Place in the fridge until ready to serve.