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Add rice, 1 cup milk and 3 cups water to a saucepan. Bring to a boil, then reduce heat and simmer for approximately 20 minutes, or until rice is tender.
In a separate bowl, whisk together eggs, egg yolk and remaining 1½ cups milk.
Slowly temper the egg mixture by gradually whisking in some of the hot rice mixture.
Pour the egg mixture into the saucepan and cook over low heat, stirring constantly, until thickened/bubbly and the mixture reaches 160°F (71°C).
Remove from heat and stir in butter, vanilla and cinnamon.
Allow to cool to 110°F (43°C) or below before stirring in raw honey to minimize heat exposure (you don’t want to pasteurize it!) and preserve its naturally occurring heat-sensitive compounds.
Enjoy warm or refrigerate and serve chilled!