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In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.
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.
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.
Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in.
While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine ½ cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubble gently for 5 minutes.
Top each portion of rice pudding with some of the Caramel-Pecan Sauce.