Belizean Rice Pudding

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