CREAMY RICE PUDDING

Ingredients

Ingredient Weight Measure Issue
RICE,LONG GRAIN 2-2/3 lbs 1 qts 2-1/2 cup
WATER,BOILING 6-3/4 lbs 3 qts 1 cup
SALT 5/8 oz 1 tbsp
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
CORNSTARCH 7-7/8 oz 1-3/4 cup
MILK,NONFAT,DRY 12 oz 1 qts 1 cup
SALT 1 oz 1 tbsp
CINNAMON,GROUND 1/8 oz 1/8 tsp
NUTMEG,GROUND 1/8 oz 1/8 tsp
WATER,WARM 7-1/3 lbs 3 qts 2 cup
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
WATER,BOILING 6-1/4 lbs 3 qts
BUTTER 14 oz 1-3/4 cup
EXTRACT,VANILLA 1-3/8 oz 3 tbsp
RAISINS 1-7/8 lbs 1 qts 2 cup
CINNAMON,GROUND 1/8 oz 1/3 tsp

Method

1 Cook rice in boiling, salted water 20 to 25 minutes or until tender. Cover; set aside for use in Step 6.
2 In a steam jacketed kettle, 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 gallon of pudding into each pan.
8 Sprinkle cinnamon or nutmeg over pudding in each pan.
9 Cover surface of pudding with waxed paper. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding may be served hot. Omit Step 9.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
170 cal 30 g 3 g 4 g 49 mg 254 mg 63 mg

Portion

1/2 Cup

Yield

100


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