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1
***Be sure to use medium-grain rice (not long-grain.)
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2
***Use a nonstick saucepan if you have one.
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3
In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.
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4
In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes.
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5
Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking.
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6
Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl.
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7
***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside.
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8
Top each portion of rice pudding with some of the Caramel-Pecan Sauce.
