|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|
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.
|173 cal||30 g||4 g||4 g||48 mg||156 mg||62 mg|