I have made rice pudding before, but the oozy type, cooked in a saucepan. The one with a risotto-ish consistency.
This, however, is a baked rice pudding. Same ingredients as normal: short-grain rice, milk, sugar, butter, eggs and lemon rind. Grated nutmeg on top. Then the mixture is cooked in a baking dish for 30–40 minutes.
I am unfortunately a bit dairy-intolerant, so I had a small spoonful before handing it over to husband and 2 munchkins to devour. Otherwise I would have eaten the lot!