Maple Pecan Rice Pudding

Directions

1. 1
   In a small bowl, combine the raisins and bourbon.
2. 2
   Set aside.
3. 3
   Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
4. 4
   Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed.
5. 5
   (If your stove is very hot, pull the pan halfway off the burner.)
6. 6
   Stir in 4 cups of half-and-half and the sugar and bring to a boil.
7. 7
   Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick.
8. 8
   Stir often, particularly toward the end.
9. 9
   Slowly stir in the beaten egg and continue to cook for 1 minute.
10. 10
    Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon.
11. 11
    Stir well.
12. 12
    Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
13. 13
    Cool slightly, add the pecans, and serve warm or chilled.
14. 14
    Drizzle each serving with extra maple syrup, if desired.