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
1 tbsp margarine 15 ml
1 large evaporated milk (diluted with 1 can water) (14½ oz can)
2 tbsp rum (optional)
Boil water with cinnamon stick and spice seeds.
Add rice and cook rice until it absorbs all the water.
In a medium bowl beat eggs, add milk, essence, rum and nutmeg.
Add boiled rice.
Put in a deep greased cake tin or pyrex dish.
Dot top with margarine.
Put a pan of water in bottom of oven.
Bake in oven at 350°F / 180°C for 40 – 45 minutes until a knife inserted comes out dry.
2 cup uncooked rice
1/2 cup sugar
1 butter stick melted
1 - 14 1/2 ounces evaporated milk
6 ounces sweetened condensed milk
3 eggs, whipped until fluffy
1/2 teaspoon lemon extract or 1 teaspoon lemon zest
1 nutmeg, grated
1 teaspoon cinnamon
2/3 tbs vanillaMethod
Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
Preheat oven to 350 degrees.
Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
Bake approximately 45 minutes, or until firm and knife inserted in center comes out clean.