Baked Creamy Rice Pudding

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.