Baked coconut rice puddin
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | quart | WATER; WARM |
| 1½ | gallon | WATER; COLD |
| 1½ | pounds | BUTTER PRINT SURE |
| 24 | EGGS SHELL | |
| 1¼ | pounds | MILK; DRY NON-FAT L HEAT |
| 3½ | pounds | RICE 10LB |
| 1½ | pounds | COCONUT SWEETNED PRE |
| 2 | pounds | SUGAR; GRANULATED 10 LB |
| 3 | tablespoons | IMITATION VANILLA |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
PAN: 12 BY 20 BY 2½-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. FOLD RICE AND FLAKED, PREPARED, SWEETENED COCONUT INTO MIXTURE.
4. POUR ABOUT 1 GAL OF MIXTURE INTO EACH GREASED PAN.
5. BAKE 40 MINUTES. DO NOT STIR.
6. COVER, REFRIGERATE UNTIL READY TO SERVE.
7. CUT 4 BY 6.
Recipe Number: J01501
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .