Name: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

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

INSTRUCTIONS

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
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Christ gives Life!”