Baked Rice Pudding

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
RICE,LONG GRAIN 3-1/4 lbs 2 qts
WATER,COLD 12-1/2 lbs 1 gal 2 qts
SALT 3/4 oz 1 tbsp
MILK,NONFAT,DRY 10-3/4 oz 1 qts 1/2 cup
WATER,WARM 11-1/2 lbs 1 gal 1-1/2 qts
EGGS,WHOLE,FROZEN 2-3/8 lbs 1 qts 1/2 cup
MARGARINE,MELTED 12 oz 1-1/2 cup
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
EXTRACT,VANILLA 1-3/8 oz 3 tbsp
CINNAMON,GROUND 1/4 oz 1 tbsp
NUTMEG,GROUND 1/8 oz 1/8 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
RAISINS 1-7/8 lbs 1 qts 2 cup

Method

1 Combine rice, water, and salt. Bring to a boil, stirring occasionally. Reduce heat; cover tightly; simmer 20 to 25 minutes or until
water is absorbed.
2 Reconstitute milk; add eggs, margarine or butter, sugar, vanilla, cinnamon and nutmeg; blend thoroughly.
3 Spray each pan with non-stick cooking spray. Place 1-3/4 quarts of cooked, cooled rice and 1-1/2 cup of raisins in each sprayed
pan. Blend thoroughly.
4 Pour 2 quarts egg mixture over rice-raisin mixture in each pan.
5 Using a convection oven, bake at 325 F. 30 to 35 minutes or until lightly browned on low fan, open vent and a knife inserted in
center comes out clean.
6 Cover, refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
7 Cut 4 by 6.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
173 cal 30 g 4 g 4 g 48 mg 156 mg 62 mg

Portion

1/2 Cup

Yield

100