- Cook the rice:
In a medium saucepan, bring 500 ml (2 cups) of milk to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cook, stirring frequently, for about 15-20 minutes until the rice is tender but still firm. The rice should absorb most of the milk by this point. Add more milk if needed to avoid burning. - Make the custard:
In a separate bowl, whisk together the remaining 500 ml (2 cups) of milk, sugar, and eggs (if using) until smooth. If you’re using vanilla extract or lemon zest, add it at this stage. - Combine and cook:
Once the rice is cooked and tender, slowly pour the milk and egg mixture into the rice pot, stirring constantly. Continue cooking over low heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 10 minutes). Be careful not to let it boil to avoid curdling the eggs. - Finish:
When the budino is thick and creamy, remove it from the heat and stir in the butter if desired. Let it cool for a few minutes before transferring to individual bowls or ramekins. - Chill:
Allow the budino to cool to room temperature, then refrigerate for a few hours or overnight until it firms up and is fully chilled. - Serve:
You can serve the budino di riso as is or sprinkle it with cinnamon, chocolate shavings, or toasted almonds for extra flavor.
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