In a medium saucepan, combine 1 cup rice with 2 cups water and a pinch of salt. Bring to a boil, cover, and reduce heat, cooking until water is absorbed, about 15 minutes.

In a large pot, combine 4 cups of whole milk, ¾ cup of sugar, and 1 tablespoon of butter. Warm gently over medium heat until steaming, but do not let it boil.

Stir the cooked rice into the milk mixture. Lower the heat to a simmer and cook for 25-30 minutes, stirring frequently until the pudding thickens.

In a separate bowl, whisk 2 eggs. Gradually mix in a spoonful of the hot rice mixture. Slowly return this mix back into the pot, stirring continuously.

Stir in 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and a pinch of ground nutmeg. If using raisins, fold them in at this stage.

Simmer for an additional 5-7 minutes until the pudding reaches a creamy consistency, making sure to stir often.

Scoop into bowls and enjoy warm or chill in the refrigerator for later.