Belizean Rice Pudding

Ingredients

 * 3/4-1 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 Condensed Milk or sugar to taste
 * 1/2 nutmeg
 * 1 tblsp margarine 15ml
 * 1 large Evaporated Milk (diluted with 1 can water) (14-1/2 ozs can)
 * 2 tblsps rum (optional)

Directions

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