Sunny Isle Rice Pudding
1-2/3 cups undiluted milk
2 cups cooked rice
1-1/2 tsp. vanilla
3/4 cup shredded coconut
1 cup water
1/2 cup sugar
1/4 tsp. salt
2 eggs
Beat undiluted milk, water, eggs, sugar and flavoring until smooth. Pour over converted rice mixed with 1/4 cup shredded coconut in 2 quart casserole. Place casserole in pan of water and bake in moderate oven (350 F) for 30 minutes. Stir slightly. Continue baking 30 minutes more. Top remaining coconut during last 5-7 minutes. Cool before serving.
