Pre-heat the oven to 350˚f.
Rinse the rice in cold water.
Combine and stir the rice, sugar, salt and milk into a buttered large Pyrex baking dish (6 cups).
Pour the rice mixture into the baking dish, stir mixture and top with the two chunks of butter.
Bake for 30 minutes, open the oven an stir. Bake another 30 minutes, then stir again.
When the rice begins to swell and the liquid looks bubbly, stir again.
Cook the rice until it begins to look plump and the skin begins to look dark. Cook another 30 minutes.
The pudding is almost ready but needs to be stirred every 10 minutes for another 30 minutes.
The rice at this point is really swollen and the milk is thick but is still has liquid. It will thicken as the pudding cools.
Bake in 350˚f for 2 hours, stirring often.