Start by rinsing your rice under cold water to remove excess starch. This helps achieve a better texture. In a medium saucepan, combine 1 cup of medium-grain white rice and 2 cups of water. Bring it to a boil, then reduce to a simmer, cover, and let it cook until tender, about 15 minutes.

Once the rice is cooked, ensure it’s fully absorbed the water. Add in 2 cups of milk, 2 tablespoons of heavy cream, and 1 tablespoon of salted butter. Stir to combine.

Mix in 8 oz. of sweetened condensed milk. Add a pinch of fine sea salt, a dash of cinnamon, and a dash of nutmeg. Stir gently to combine all those cozy flavors.

In a separate bowl, lightly beat one egg. Gradually add a spoonful of the rice mixture to the egg, whisking continuously. This prevents the egg from scrambling when you add it to the hot mixture. Once combined, stir the egg mixture back into the pot.

If you’re using raisins, soak them in bourbon or whiskey for 30 minutes. This step enriches their flavor. Add them to the pudding mixture and stir.

Keep the heat low and let the mixture gently bubble. Stir frequently over the next 20 minutes until it thickens to your desired consistency.

In a saucepan over medium heat, melt 1/2 cup unsalted butter. Stir in 1/2 cup dark brown sugar and 1/2 cup light corn syrup. Mix until smooth, about 3 minutes. Remove from the heat and stir in 1/2 cup chopped pecans, 1 tablespoon bourbon, and 1 teaspoon sea salt flakes.

Dish out your rice pudding into bowls and drizzle with warm caramel-pecan sauce. Enjoy the delightful and comforting experience.