Bring milk to a boil, add lemon zest and let macerate for 30 minutes.

Add 2 tablespoons sugar to the milk, put rice and simmer until ready, until the milk absorbed.

Beat the eggs up, add lemon zest.

Put the rice in a greased mold and cool down for 4-6 hours.

Turn the rice carefully on a serving plate, top with beaten up eggs with grated lemon zest and mashed egg yolk, adding a little sugar.