Recipe#428

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature:

INGREDIENTS

1 1/4 qt. (2 lb 8 oz) rice
3/4 gal. water, boiling
1 tbsp. salt
1 2/3 qt. 93 lb sugar, granulated
1 1/2 cups (8 oz) cornstarch
1 1/4 qt. (1 lb 7 oz) milk, nonfat, dry
1 1/2 tbsp. salt
1 tsp. cinnamon, ground
1 tsp. nutmeg, ground
3 1/2 qt. water, warm
1 qt. (20 eggs) eggs, whole, beaten
3 qt. water, boiling
1 3/4 cups (14 oz) butter or margarine
3 tbsp. vanilla
2 1/4 qt. (3 lb) raisins, washed, drained (optional)
2 tsp. cinnamon, ground or nutmeg, ground

INSTRUCTIONS

Cook rice in 3/4 gal salted boiling water about 15 minutes or until tender. Cover and set aside.

Combine sugar, cornstarch, nonfat dry milk, salt, 1 tsp cinnamon, and 1 tsp nutmeg; mix until well blended. Add 3 1/2 qt warm water to dry mixture; stir until smooth. Add eggs; blend until well incorporated. Slowly add 3 qt boiling water to egg mixture, stirring with a wire whip. Cook until thickened, stirring constantly. Turn off heat; blend in rice, butter or margarine, vanilla, and raisins. Pour 1 gal pudding into each pan. Sprinkle tsp cinnamon or nutmeg over mixture in each pan.

NOTE: 1. Serve hot or cover and refrigerate until ready to serve.
2. 7 qt other types of milk may be substituted for nonfat dry milk and warm water.