Belizean 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

1. Boil water with cinnamon stick and spice seeds.
2. Add rice and cook rice until it absorbs all the water.
3. (cool).
4. In a medium bowl beat eggs, add milk, essence, rum and nutmeg to make a custard.
5. Add boiled rice.
6. Mix well.
7. Put in a deep greased cake tin or pyrex dish.
8. Dot top with margarine.
9. Bake in moderate oven 350°F / 180°C for 40 – 45 minutes until a knife inserted come out dry.
10. Put a pan of water in bottom of oven.