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Creamy Italian rice pudding baked until golden is comforting and nostalgic. This traditional mediterranean dessert is a family classic across central Italy.
Preheat oven to 350°F (175°C). Butter a 1.5-qt baking dish to prevent sticking.
In a medium saucepan, combine milk and rice. Bring to a simmer over medium heat, stir frequently, and reduce heat to low. Cook uncovered, stirring often, until rice is tender and most milk is absorbed, about 25–30 minutes.
Remove saucepan from heat. Stir in butter until fully melted, then let the mixture cool for 10 minutes.
In a separate bowl, whisk eggs, sugar, lemon zest, vanilla extract, and salt until well combined. Gradually pour the cooled rice mixture into the egg mixture, stirring constantly to avoid curdling.
Pour mixture into prepared baking dish. Bake uncovered for 35–40 minutes, until the top is lightly golden and a knife inserted in the center comes out clean. Let cool slightly before serving.
