Baked coconut rice puddin

Yield: 100 Servings

Measure 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

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, .

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