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.