Creamy Rice Pudding

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Creamy Rice Pudding Ingredients

3 1/2 qt WATER; WARM	2 3/4 lb RICE 10LB
3 qt WATER; BOILING	2 lb SUGAR; GRANULATED 10 LB
3 1/4 qt WATER; BOILING	1 ts NUTMEG GROUND
14 oz BUTTER PRINT SURE	2 ts CINNAMON GROUND 1 LB CN
20 EGGS SHELL	1 ts CINNAMON GROUND 1 LB CN
1 7/16 lb MILK; DRY NON-FAT L HEAT	3 tb IMITATION VANILLA
2 lb RAISINS #10	1 1/2 tb SALT TABLE 5LB
8 oz STARCH EDIBLE CORN	1 tb SALT TABLE 5LB

Instructions for Creamy Rice Pudding

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. COOK RICE IN SALTED WATER 20 TO 25 MINUTES OR UNTIL TENDER. COVER; SET ASIDE FOR USE IN STEP 6. 2. COMBINE SUGAR, CORNSTARCH, MILK, SALT, CINNAMON, AND NUTMEG; MIX UNTIL WELL BLENDED. 3. ADD WATER TO DRY MIXTURE; STIR UNTIL SMOOTH. 4. ADD EGGS; BLEND WELL. 5. SLOWLY ADD WATER TO EGG MIXTURE, STIRRING WITH A WIRE WHIP. COOK UNTIL THICKENED. STIRRING CONSTANTLY. 6. TURN OFF HEAT; ADD COOKED RICE, BUTTER OR MARGARINE, VANILLA AND RAISINS. 7. POUR 1 GAL PUDDING INTO EACH PAN. 8. SPRINKLE CINNAMON OR NUTMEG OVER PUDDING IN EACH PAN. 9. COVER SURFACE OF PUDDING WITH WAXED PAPER. REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. PUDDING MAY BE SERVED HOT. OMIT STEP 9. NOTE: 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. Recipe Number: J02200 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: RiceCuisine: Uncategorized

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