1. In a large, heavy-bottomed saucepan, combine rice, salt, and 3 cups of whole milk. Bring to a gentle simmer over medium heat, stirring occasionally.

2. Reduce heat to low and simmer uncovered for 20 minutes, or until rice is tender and milk is mostly absorbed.

3. In a separate bowl, whisk egg yolks with the remaining 1 cup of milk to create the custard base.

4. Stir in heavy cream, granulated sugar, and butter into the rice mixture. Cook for 10 minutes over low heat, stirring frequently.

5. Temper the eggs: Add a few spoonfuls of the hot rice mixture into the egg mixture, whisking constantly.

6. Gradually pour the tempered eggs back into the pot while stirring continuously.

7. Add vanilla extract, cinnamon, and nutmeg (if using). Cook for another 2–3 minutes, then remove from heat.

8. Stir in raisins (if using) and let the pudding rest for 5 minutes to thicken before serving.