Bring the bourbon to a boil in a small sauce pan. Once it has come to a boil, add the raisins and stir to combine well. Cover and take the sauce pan off the heat. Let it sit for 15 minutes to allow the raisins to soak up the bourbon and plump up. Strain before using.

Place the rice and boiling water in a medium large saucepan. Bring to a boil. Reduce the heat and cook on a simmer, covered, for 8 to 10 minutes, or until the rice has absorbed the water.

In a small bowl, combine sugar and cornstarch. Whisk in 250 ml (1 cup) of milk till smooth. Add this mixture to rice along with the remaining milk. Add the plumped up raisins.

Bring the pudding to a boil, being careful that it doesn't boil over. Simmer for 45 to 60 minutes, stirring regularly, until it has become very creamy and thickened. (You may need to adjust the temperature. If it is too low it will take a long time to cook and if it is too high it will boil over. It should be on the lower side, but still bubbling gently)

Don't let all the milk get absorbed, it will continue to thicken as it cools, so a bit of creaminess is needed, to help the final texture stay loose enough to enjoy.

From here you can transfer the pudding to a serving bowl or individual bowls. Serve warm or cold. Store covered in the fridge.

Serve with Salted Bourbon Caramel Sauce, the link is below.

To re-warm and loosen the stiffened pudding the next day, return the pudding to a pot, along with a 30 ml (two tablespoons) of milk. Stir through over low heat till the pudding has loosened and is a creamy consistency once again. If more milk is needed, only add 15 ml or 1 tbsp at a time.