Creamy Rice Pudding J.Desserts (Puddings and Other Desserts) No.022
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 2LB 12OZ| 6.50 Cup | 1. Cook rice in salted water 20 |
|Boiling Water | | 3.25 Qrt | to 25 minutes or until tender. |
|Salt | | 1.00 Tbsp| Cover; set aside for use in |
| | | | Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | 2. Combine sugar, cornstarch, |
|anulated | | | milk, salt, cinnamon, and |
|Cornstarch | 8OZ| 1.75 Cup | nutmeg; mix until well |
|Milk, Non Fat, Dry, | 1LB 7OZ| 1.25 Qrt | blended. |
|Milk Powder | | | |
|Salt | | 1.50 Tbsp| |
|Cinnamon | | 1.00 Tspn| |
|Nutmeg, Ground | | 1.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Warm Water | | 3.50 Qrt | 3. Add water to dry mixture; |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | stir until smooth. |
|Fresh | | | 4. Add eggs; blend well. |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 3.00 Qrt | 5. Slowly add water to egg |
| | | | mixture, stirring with a wire |
| | | | whip. Cook until thickened, |
| | | | stirring constantly. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 14OZ| 1.75 Cup | 6. Turn off heat; add cooked |
|Vanilla Extract | | 3.00 Tbsp| rice, butter or margarine, |
|Raisins | 2LB | 1.50 Qrt | vanilla, and raisins. |
| | | | 7. Pour 1 gal pudding into each |
| | | | pan. |
|--------------------|----------|----------|-----------------------------------|
|Cinnamon | | 2.00 Tspn| 8. Sprinkle cinnamon or nutmeg |
| | | | over pudding in each pan. |
| | | | 9. Cover surface of pudding with |
| | | | waxed paper. Refrigerate until |
| | | | ready to serve. |
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NOTE: 1. Pudding may be served hot. Omit Step 9.
2. In Step 4, 10 oz (1/2-No. 10 cn) canned dehydrated egg mix
combined with 3 cups warm water may be used for whole eggs.
See Recipe Card A-8.