Rinse the Rice: Start by rinsing the Arborio rice under cold water until the water runs clear. This step helps remove excess starch and prevents the pudding from becoming too sticky.

Cook the Rice: In a medium saucepan, combine the rinsed rice and 3 cups of the milk. Bring to a boil over medium heat, stirring frequently to prevent sticking. Once it boils, reduce the heat to low and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the milk.

Prepare the Mixture: In a mixing bowl, whisk together the remaining 1 cup of milk, sugar, salt, and eggs until well combined. If using lemon zest, add it to the mixture now.

Combine: Once the rice is cooked, remove it from the heat and let it cool slightly for about 5 minutes. Slowly whisk in the milk and egg mixture, ensuring it blends smoothly.

Cook Again: Return the mixture to low heat and cook for an additional 5-10 minutes, stirring constantly. This will thicken the pudding. If it becomes too thick, you can add a splash of milk to reach your desired consistency.

Chill: Pour the budino into serving dishes or a large bowl. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour before serving.

Serve: Just before serving, sprinkle with powdered sugar and ground cinnamon if desired. Enjoy your creamy, delicious Budino di Riso!

Variations

Chocolate Budino: Add 1/3 cup of cocoa powder to the rice mixture for a rich chocolate flavor.

Fruit-Infused: Stir in chopped fruits like strawberries or raspberries after cooking for added freshness.

Nutty Twist: Fold in toasted nuts, like pistachios or almonds, before chilling for a crunchy texture.