In a large saucepan, bring 2 cups of water to a boil.

Add the rice, cover the pot, and simmer for 20 minutes over low heat.

Once the rice is cooked, add 2 ½ cups of milk and the salt into the saucepan. Stir to combine.

Cook the mixture over medium heat, stirring frequently, for 15-20 minutes or until it becomes thick and bubbly.

Stir in the sugar and remaining ½ cup of milk, then add the beaten eggs and cook for an additional 2-3 minutes until the eggs set.

Add vanilla extract and butter; stir in the raisins if desired. Serve immediately while warm, at room temperature, or cold.

Garnish with cinnamon.