Pre-heat the oven to 350 degrees. In a small bowl, beat together eggs and sugar until light and lemony in color. Beat in the heavy cream, milk, vanilla extract and ground cinnamon until completely incorporated. Fold in the cooked rice and pecans and pour into greased non-stick medium loaf pan. Place the loaf pan in larger casserole dish and fill with warm water until water level reaches up the sides of loaf pan. Bake for 30 minutes. Remove from the oven and cool for 30 minutes. Remove from the pan and place on large platter. Slice pudding into one-half-inch thick slices and top with the brandy sauce.
In a heavy saucepot over a medium heat, bring the cream to boil, lower the heat and simmer for 2 minutes. Add the sugar and brandy. Whisk the mixture until the sugar is dissolved. Stir together the cornstarch and water in a cup until the cornstarch dissolves. Whisk this mixture into the cream, and simmer until the mixture is thickened. Stir in the vanilla extract. Remove from the heat and top each serving with generous amount of sauce.
Makes 8 servings