Recipe for Baked Rice Pudding 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt WATER, WARM
1/2 gal WATER, COLD
1/2 lb BUTTER PRINT SURE
24 x EGGS SHELL
1/4 lb MILK, DRY NON-FAT L HEAT
1/2 lb RAISINS #10
1/2 lb RICE 10LB
2 lb SUGAR, GRANULATED 10 LB
3 tbl IMITATION VANILLA
Instructions:
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.

SERVING SIZE: 2/3 CUP

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