Let's cook.
In a medium saucepan, combine the whole milk, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar dissolves and the butter melts.
Once the milk mixture is warm and the sugar is dissolved, gradually whisk in the fine semolina. Whisk continuously to prevent lumps from forming.
Continue to cook over medium heat, stirring frequently, for 8-10 minutes, or until the pudding thickens to a creamy, custard-like consistency.
Remove the saucepan from the heat. Stir in the lemon zest and vanilla extract until well combined.
Divide the semolina pudding evenly among 6 small serving bowls or ramekins.
Allow the puddings to cool slightly at room temperature, then cover them and refrigerate for at least 2 hours, or until thoroughly chilled and set.
Before serving, garnish each pudding with a generous sprinkle of chopped pistachios.
Save this recipe so you can find it again.
