Baked Creamy Rice Pudding - rice

Method

• In a large saucepan, combine evaporated milk and water.
• Add cooked rice and cook over low heat, about 25 minutes.
• Add sugar and vanilla.
• Combine a little rice mixture with beaten eggs, then blend all well back into pudding.
• Cook two to three minutes. Pour pudding into buttered 2-quart casserole and sprinkle with nutmeg or cinnamon.
• Place casserole in pan of hot water, then bake at 350° about 45 minutes or until a knife inserted near the edge comes out clean.
• When cool, the pudding may be served with whipped cream.