Rice Pudding - cooking recipe

Ingredients

1 large can evaporated milk, undiluted
1 c. water
1/2 c. sugar
1 1/2 tsp. vanilla flavoring
1/4 c. shredded coconut
2 eggs
1/4 tsp. salt
2 c. cooked rice

Preparation

Beat evaporated milk, water, eggs, sugar, salt and vanilla. Place the cooked rice and coconut in a 2-quart casserole and pour the mixture over them.
Place the dish in a pan of water.
Cook at 350\u00b0 for 30 minutes. Stir lightly. Continue baking another 30 minutes. Top with another 1/4 cup shredded coconut during the last 7 minutes of baking. Cool before serving.