Rice Pudding - A BELIZEAN RECIPE NO 6

Rice Pudding 

Ingredients
¾ – 1 cup raw rice
6 – 8 cups water
1 piece cinnamon stick (2 – 3 inch long)
10 – 12 spice seeds
3 eggs (well beaten)
1 tin sweetened condensed milk or sugar to taste
½ nutmeg
1 tbsp margarine 15 ml
1 large evaporated milk (diluted with 1 can water) (14½ oz can)
2 tbsp rum (optional)

Directions
Boil water with cinnamon stick and spice seeds.
Add rice and cook rice until it absorbs all the water.
Cool rice.
In a medium bowl beat eggs, add milk, essence, rum and nutmeg.
Add boiled rice.
Mix well.
Put in a deep greased cake tin or pyrex dish.
Dot top with margarine.
Put a pan of water in bottom of oven.
Bake in oven at 350°F / 180°C for 40 – 45 minutes until a knife inserted comes out dry.