Melt the butter in a saucepan and swirl it around for a good coating.
Put the rice, water, cinnamon stick(or ground cinnamon) and salt in the saucepan and bring to a boil over medium heat. Lower the heat to a simmer. Cover the pot and simmer for 10-15 minutes, or until all the water has been absorbed. (*Be vigilant here so that you don’t scorch the rice!*)
Pour the milk into the saucepan. Over medium heat, bring to a simmer(*Do this slowly. If you rush it the milk will curdle). When the milk begins to simmer, turn heat down to low.
Carefully add the apple, raisins and brown sugar. Stir gently to incorporate.
Cover the pan and simmer the porridge for 30-45 minutes. As it cooks, it will thicken. Stir occasionally.
When the porridge is the not too cold, not too hot, but just right (had to do it), take the pot off the heat. Stir in the vanilla.
Drizzle with honey, if desired. Serve warm.