Recipe for Creamy Rice Pudding 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt WATER, WARM
3 qt WATER, BOILING
1/4 qt WATER, BOILING
14 oz BUTTER PRINT SURE
20 x EGGS SHELL
219/500 lb MILK, DRY NON-FAT L HEAT
2 lb RAISINS #10
8 oz STARCH EDIBLE CORN
3/4 lb RICE 10LB
2 lb SUGAR, GRANULATED 10 LB
1 tsp NUTMEG GROUND
2 tsp CINNAMON GROUND 1 LB CN
1 tsp CINNAMON GROUND 1 LB CN
3 tbl IMITATION VANILLA
1/2 tbl SALT TABLE 5LB
Instructions:
Instructions: 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

SERVING SIZE: 1/2 CUP

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