Greek Yogurt Rice Pudding with a Twist

1.In a medium saucepan, combine the Arborio rice and 4 cups of whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.

2.Once boiling, reduce the heat to low and simmer for about 20-25 minutes, or until the rice is tender and the mixture has thickened, stirring frequently.

3.In a separate bowl, whisk together the Greek yogurt, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, lemon zest, and a pinch of salt until smooth and well combined.

4.Once the rice pudding has thickened, remove it from the heat and let it cool slightly for about 5 minutes.

5.Gradually stir the yogurt mixture into the warm rice pudding until fully incorporated. Make sure to mix well to avoid any lumps.

6.Fold in the raisins and chopped pistachios, reserving a few for garnish if desired.

7.Transfer the rice pudding to serving bowls or a large dish, cover with plastic wrap, and refrigerate for at least 2 hours to chill and set.

8.Before serving, sprinkle with additional cinnamon, nutmeg, and reserved pistachios for garnish.