Belizean Rice Pudding

Description
This bold, sweet pudding is made with authentic rice, spices, and milk and keeps a red-hot aroma with the alcohol content. You can make this with other traditional desserts for sharing.

Ingredients

 * ¾ – 1 cup raw rice, white only
 * 6 – 8 cups water, warm only
 * 1 piece cinnamon stick (2 – 3 inch long)
 * 10 – 12 spice seeds, cardamom only
 * 3 eggs, well beaten
 * 1 tin sweetened condensed milk or sugar to taste
 * ½ tsp. nutmeg
 * 1 tbsp. margarine 15 ml
 * 1 large evaporated milk (14 ½ oz. can), diluted with 1 cup water
 * 2 tbsp. rum

Directions

 * 1) Boil water with the cinnamon stick and spice seeds.
 * 2) Add rice and cook rice until it absorbs all the water before cooling.
 * 3) In a medium bowl, beat eggs, add milk, essence, rum and nutmeg to make a custard.
 * 4) Add boiled rice. Mix well.
 * 5) Put on a deep-greased cake tin or pyrex dish. Dot the top with margarine.
 * 6) Bake in a moderate oven 350°F / 180°C for 40 – 45 minutes until a knife inserted come out dry.
 * 7) Put a pan of water in the bottom of the oven. Serve hot and plain or with any dessert but cut into squares with the kitchen knife.