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Baked Coconut Rice Pudding Recipe
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To make Baked Coconut Rice Pudding you will need
Ingredients
| 5 1/2 | quarts | WATER; WARM | | 1 1/2 | gallons | WATER; COLD | | 1 1/2 | pounds | BUTTER PRINT SURE | | 24 | | EGGS SHELL | | 1 1/4 | pounds | MILK; DRY NON-FAT L HEAT | | 3 1/2 | pounds | RICE 10LB | | 1 1/2 | pounds | COCONUT SWEETNED PRE | | 2 | pounds | SUGAR; GRANULATED 10 LB | | 3 | tablespoons | IMITATION VANILLA | | 3 | tablespoons | SALT TABLE 5LB | | PAN: | 12 | BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN |
Instructions
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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: 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.
Enjoy your Baked Coconut Rice Pudding
How much is in a cup?
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Sun 24 Aug 2008
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