Title: Creamy Rice Pudding
Categories:
Yield: 100 Servings

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

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.