Baked Rice Pudding J.Desserts (Puddings and Other Desserts) No.015
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|Yield: 100 Portions Each Portion: 2/3 Cup|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 3LB 8OZ| 2.00 Qrt | 1. Combine rice, water, and salt. |
|Cold Water | | 1.50 Gal | Bring to a boil, stirring |
|Salt | 2OZ| 2.33 Tbsp| occasionally. Reduce heat, |
| | | | cover tightly...CONTINUED |
| | | | 2. Simmer 15 to 20 minutes or |
| | | | until water is absorbed. Set |
| | | | aside for use in Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 4OZ| 4.50 Cup | 2. Reconstitute milk; add eggs, |
|Milk Powder | | | butter or margarine, sugar, |
|Warm Water | | 5.50 Qrt | and vanilla; blend thoroughly. |
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | |
|Fresh | | | |
|Margarine | 1LB 8OZ| 3.00 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | |
|anulated | | | |
|Vanilla Extract | | 3.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Raisins | 2LB 8OZ| 7.50 Cup | 3. Add rice and raisins; blend |
| | | | thoroughly. |
| | | | 4. Pour about 1 gal of mixture |
| | | | into each greased pan. |
| | | | 5. Bake 40 minutes. Stir after |
| | | | 10 minutes to distribute |
| | | | raisins. |
| | | | 6. Cover, refrigerate until |
| | | | ready to serve. |
| | | | 7. Cut 4 by 6. |
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NOTE: 1. In Step 2, 12 oz (3 cups) dehydrated egg mix combined with
3 2/3 cups warm water may be substituted for whole eggs.
See Recipe Card A-8.
VARIATION
1. BAKED COCONUT RICE PUDDING: Follow Steps 1 and 2. In Step 3,
omit raisins; fold 1 lb 8 oz (2 1/2 qt) chopped, prepared,
sweetened coconut into mixture. Follow Step 4. In Step 5,
do not stir. Follow Steps 6 and 7.
2. BAKED PINEAPPLE CHERRY RICE PUDDING: Follow Steps 1 and 2.
In Step 3, omit raisins; add 6 lb 13 oz (1-No. 10 cn)
canned, undrained crushed pineapple and 1 lb 12 oz (1 3/4-
16 oz jar) drained, chopped maraschino cherries to mixture.
Follow Step 4. In Step 5 do not stir. Follow Steps 6 & 7.