In a saucepan put 2 cups water, piece of orange peel, salt and the butter. Put on to boil. Add the rice and once again boil, reduce heat. Boil, as the pan and shake until the liquid is absorbed (about 15 minutes). Separately, heat the milk with the sugar, cinnamon and vanilla. Add the rice and let simmer on medium high heat for another 15 minutes, stirring. Add grated orange peel and 1/4 cup mascarpone. Everything is poured into a large bowl, allow to cool, cover with plastic foil and collect it in the refrigerator for two hours. Remove cinnamon and orange peel. The remaining half of the mascarpone mix with powdered sugar. It pudding garnished with presentation and sprinkle with cinnamon.