Microwave Honey-Lemon Rice Pudding with Pistachio

Combine arborio rice, whole milk, white sugar, and salt in a large microwave-safe bowl. Stir well to distribute sugar evenly.

Microwave on high for 5 minutes, then remove and stir vigorously — the milk will be hot but not boiling. This prevents the rice from settling and sticking.

Microwave 4 more minutes on high, stir again. The mixture should be bubbling gently at the edges. If it looks too dry, add 2 tablespoons milk and stir.

Microwave 3 additional minutes. The rice should be tender and the pudding thick enough to coat a spoon. If still loose, give it 1-2 more minutes in 60-second bursts until it holds its shape.

Whisk the egg in a small bowl. Temper it by slowly streaming 3 tablespoons of the hot rice pudding into the egg while whisking constantly — this prevents scramble-city.

Stir the tempered egg mixture back into the pudding. Microwave 30 seconds on high to cook the egg gently and set the custard. Stir in butter and vanilla extract until glossy.

Cover the surface directly with plastic wrap (or press a sheet of wax paper onto the pudding) to prevent skin from forming. Let rest 5 minutes — the pudding will thicken further as it cools.

While the pudding rests, combine honey, lemon juice, and lemon zest in a small microwave-safe ramekin. Microwave 30 seconds on high until the honey loosens and the mixture is warm and fragrant.

Spoon the pudding into four bowls or martini glasses. Drizzle each portion generously with the honey-lemon sauce.

Top with roughly chopped pistachios and serve immediately. The contrast of warm creamy pudding against the bright citrus honey and crunchy nuts is the whole point — eat it now, not later.

Leftover pudding keeps refrigerated for 3 days in an airtight container. To reheat, microwave 60 seconds on high, stir, then add a splash of milk to loosen. The pistachios will lose their snap, so add fresh chopped nuts if you have them.