Pudding:

• 1 cup uncooked long-grain white rice, rinsed
• 2 cups water
• 2 egg yolks, beaten
• 2 cups half-and-half
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup raisins
• 2 tablespoons spiced rum
• 1 teaspoon cinnamon

Topping:

• 2 tablespoons brown sugar
• Pinch of cinnamon
• 1/3 cup chopped pecans
• 2 tablespoons butter, melted

Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 25–30 minutes, or until the rice is tender and the water is absorbed. Meanwhile, preheat the oven to 325°F and lightly coat a 10 x 6 x 2-inch baking dish with nonstick cooking spray. Place the raisins and spiced rum in a small bowl and let soak while preparing the pudding mixture.

In a large bowl, whisk together the egg yolks, half-and-half, sugar, vanilla extract, salt, and cinnamon until well combined. Stir in the cooked rice, raisins, and any remaining spiced rum. Transfer the mixture to the prepared baking dish and bake uncovered for 40 minutes, stirring once halfway through baking.

In a small bowl, combine the brown sugar, cinnamon, chopped pecans, and melted butter. Sprinkle evenly over the pudding and bake for an additional 10 minutes, or until the topping is lightly golden. Serve warm, or reheat before serving leftovers.