Heat milk in a saucepan over medium heat just below boiling. Be careful not to scorch the milk.
Stir in rice, reduce heat to low and cover. Cook, simmering gently and stirring occasionally, for 35 minutes or until rice is soft and creamy. Remove from heat, stir in the butter and cool.
Preheat oven to 325º F.
Grease and line an 8-inch spring form or round cake pan with parchment paper.
Beat eggs and honey in a bowl, then stir into cooled rice.
Add the raisins, lemon zest and vanilla and stir to combine.
Pour into the prepared pan and bake for 45-50 minutes until set. Cool completely in pan.
PECAN TOPPING
In a nonstick sauce pan, melt butter and brown sugar over low heat until bubbly, stirring often.
Stir in heavy cream, cinnamon, salt and pecans until completely coated, then remove from heat and let cool and slightly thicken.