In a large saucepan, bring the milk and rice to a gentle boil

Add vanilla, cinnamon and sugar and stir occasionally until rice turns soft, the milk is almost absorbed and the mix thickens

Pour into four small serving glasses, chill until completely cool

Meanwhile, make the caramel sauce

Spoon salted caramel sauce on top of the puddings, along with an extra pinch sea salt and chopped pecans when ready to serve

In a small saucepan, heat the sugar, butter and cream, stirring with a wooden spoon until the sugar has dissolved

Bring to a gentle simmer and stir occasionally allowing the sauce to thicken; approximately 15 minutes

Take off the heat and stir in the salt. Cool slightly