Recipe - Baked Rice Pudding

5 One half qt WATER; WARM
1 One half ga WATER; COLD
1 One half pound BUTTER PRINT SURE
24 EGGS SHELL
1 One fourth pound MILK; DRY NONFAT L HEAT
2 One half pound RAISINS #10
3 One half pound RICE 10LB
2 pound SUGAR; GRANULATED 10 LB
3 tablespoon IMITATION VANILLA
3 teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH 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. ADD RICE AND RAISINS; BLEND THOROUGHLY.

4. POUR ABOUT 1 GAL OF MIXTURE INTO EACH GREASED PAN.

5. BAKE 40 MINUTES. STIR AFTER 10 MINUTES TO DISTRIBUTE RAISINS.

6. COVER, REFRIGERATE UNTIL READY TO SERVE.

7. CUT 4 BY 6.

Recipe Number: J01500

SERVING SIZE: 2/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.