Lemon Ricotta Rice Pudding

Zest both lemons finely to yield about 2 tablespoons of zest, then juice them to get 3-4 tablespoons of juice. Set aside.

Combine arborio rice, whole milk, and salt in a medium saucepan over medium heat. Stirring frequently, cook 20-25 minutes until rice is tender and milk is mostly absorbed — the mixture will look loose and creamy.

Remove from heat and stir in butter until melted. Spread rice out on a plate or shallow dish to cool rapidly and stop cooking, about 10 minutes.

In a large bowl, whisk together ricotta, white sugar, whole egg, and vanilla extract until smooth and slightly airy, about 1 minute of vigorous whisking.

Preheat oven to 325F (165C). Fold the cooled rice into the ricotta mixture, then fold in 2 tablespoons of lemon juice and all the lemon zest until evenly distributed.

Pour into a buttered 8-inch square baking dish. Bake 35-40 minutes until edges are set but center still has a gentle wobble when shaken — an internal temperature of 170F (76C) indicates done.

Remove from oven and cool on a rack 10 minutes. Warm honey with remaining lemon juice in a small microwave-safe bowl, 20-30 seconds, until fluid.

Drizzle the honey-lemon glaze over individual portions. Serve warm or at room temperature — never refrigerate, or the pudding will stiffen.