Recipe#402

Servings: YIELD: 100 Portions (4 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

1 3/4 qt. (3 lb 8 oz) rice
1 1/2 gal. water, cold
2 1/4 tbsp. (1 1/2 oz) salt
4 1/2 cups (1 lb 4 oz) milk, nonfat, dry
5 1/2 qt. water, warm
1 1/2 qt. (24 eggs) eggs, whole, slightly beaten
3 cups (1 lb 8 oz) butter or margarine, melted
4 1/2 cups (2 lb) sugar, granulated
3 tbsp. vanilla
1-No. 10 cn (6 lb 13 oz) crushed pineapple, canned
1-28 oz jar (1 lb 12 oz) maraschino cherries, drained, chopped

INSTRUCTIONS

Combine rice, cold water, and salt. Bring to a boil, stirring occasionally. Reduce heat, cover tightly, and simmer 15 to 20 minutes or until water is absorbed. Set aside. Reconstitute milk and warm water; add eggs, butter or margarine, sugar, and vanilla; blend thoroughly. Add rice; blend thoroughly. Add crushed pineapple and chopped cherries to mixture. Pour about 1 gal of mixture into each greased pan. Bake 40 minutes. Stir after 10 minutes to distribute raisins. Cut pans 4 by 6 when ready to serve.

NOTE: 1. If pudding is not to be served immediately, cover and place in refrigerator.
2. 1 1/2 gal other types of milk may be substituted for nonfat dry milk and water.