Preparation of Rice: Begin by washing the rice under cold water until the water runs clear. This helps to remove excess starch and ensures a creamy texture for the pudding.

Cooking the Rice: In a large saucepan, bring the 4 cups of water to a boil. Add the washed rice and a pinch of salt. Let it simmer on low heat until the rice is soft and the water is mostly absorbed, about 15-20 minutes.

Milk Addition: Once the rice is cooked, add the whole milk to the saucepan. Stir continuously on medium heat to prevent the milk from burning at the bottom.

Sweetening: When the milk starts to boil, reduce the heat to low and add the sugar and vanilla extract. Stir until the sugar is dissolved. If you’re using lemon or orange zest, add it now. Continue to cook on low heat, stirring occasionally, until the mixture thickens, about 20-25 minutes.

Earthenware Casserole: Preheat your oven to 375°F (190°C). Grease the inside of your earthenware casserole dish with the unsalted butter.

Transfer to Casserole: Once the rice mixture has thickened, pour it into the greased casserole dish. Smooth the top with a spatula.

Baking: Place the casserole in the preheated oven and bake for 20-25 minutes or until the top gets a golden-brown color.

Hazelnuts: Once out of the oven, sprinkle the roasted and chopped hazelnuts on top. If you like, you can also sprinkle some ground cinnamon for added flavor.

Serving: Allow the pudding to cool slightly before serving. It can be enjoyed both warm and cold.