Pour the 4 cups of milk into a large saucepan, sprinkle the sugar over the top, and add the butter. DO NOT stir. Bring to a boil over medium heat. Keep your eye on it because the milk will begin to rise as it comes to a boil.
4 c. milk, 1/2 c. sugar, 2 Tbsp. butter
Rinse the rice until the water is clear. Drain. When the milk begins to boil, add the rice and stir. Reduce the heat to low. Cover and let it simmer for about 30 minutes. Stir about halfway through.
2/3 c. long grain rice
Meanwhile, whisk the eggs in a separate bowl, add evaporated milk (not sweetened condensed milk), and salt.
3 eggs, beaten, 12 oz. evaporated milk or 1 1/2 c. half and half, 1/2 tsp. salt
After the rice is finished cooking, put about a cup of the hot rice mixture into the egg mixture to temper it. While whisking, slowly pour the egg mixture into the rice mixture. Increase the heat and bring it back to a boil, whisking constantly.
Remove from the heat and stir in the raisins, vanilla, and cinnamon. Set aside to cool. Place a piece of plastic wrap on top of the pudding to avoid having a skin form on top.
1 tsp. vanilla extract, 1/2 tsp. cinnamon, 1/4 - 1/2 c. raisins, optional
You can eat the pudding warm or chill it. I actually prefer it chilled. Sprinkle cinnamon and nutmeg on top to serve (if desired).