Baked Rice Pudding
INGREDIENTS:
5 1/2 qt WATER; WARM
1 1/2 ga WATER; COLD
1 1/2 lb BUTTER PRINT SURE
24 EGGS SHELL
1 1/4 lb MILK; DRY NON-FAT L HEAT
2 1/2 lb RAISINS #10
3 1/2 lb RICE 10LB
2 lb SUGAR; GRANULATED 10 LB
3 tb IMITATION VANILLA
3 ts SALT TABLE 5LB
5 1/2 qt WATER; WARM
1 1/2 ga WATER; COLD
1 1/2 lb BUTTER PRINT SURE
24 EGGS SHELL
1 1/4 lb MILK; DRY NON-FAT L HEAT
2 1/2 lb RAISINS #10
3 1/2 lb RICE 10LB
2 lb SUGAR; GRANULATED 10 LB
3 tb IMITATION VANILLA
3 ts SALT TABLE 5LB
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN :
1. COMBINE RICE, WATER, AND SALT. BRING TO A BOIL, STIRRING OCCASIONALLY. REDUCE HEAT, COVER TIGHTLY; SIMMER 15 TO 20 MINUTES OR UNTIL WATER IS ABSORBED. SET ASIDE FOR USE IN STEP 3.
2. RECONSTITUTE MILK; ADD EGGS, BUTTER OR MARGARINE, SUGAR, AND VANILLA; BLEND THOROUGHLY.
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.
Recipe Number: J01500
SERVING SIZE: 2/3 CUP
1. COMBINE RICE, WATER, AND SALT. BRING TO A BOIL, STIRRING OCCASIONALLY. REDUCE HEAT, COVER TIGHTLY; SIMMER 15 TO 20 MINUTES OR UNTIL WATER IS ABSORBED. SET ASIDE FOR USE IN STEP 3.
2. RECONSTITUTE MILK; ADD EGGS, BUTTER OR MARGARINE, SUGAR, AND VANILLA; BLEND THOROUGHLY.
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.
Recipe Number: J01500
SERVING SIZE: 2/3 CUP