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Baked Rice Pudding (Frozen Eggs and Egg Whites)
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 015 01
BAKED RICE PUDDING (FROZEN EGGS AND EGG WHITES)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
168 cal
30 g
4g
4g
24 mg
157 mg
59 mg
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
10-3/4 oz
1 qts 1/2 cup
MILK,NONFAT,DRY
WATER,WARM
11-1/2 lbs
1 gal 1-1/2 qts
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
EGG WHITES
1-1/4 lbs
2-1/4 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
1/4 oz
1 tbsp
CINNAMON,GROUND
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, egg whites, margarine or butter, sugar, vanilla, cinnamon and nutmeg; blend thoroughly.
3 Spray each pan with non-stick cooking spray. Place 1-3/4 quarts cooked cooled rice and 1-1/2 cups 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 30 to 35 minutes in 325 F. oven 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.



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Baked Rice Pudding (Frozen Eggs and Egg Whites)

Yield: 100 Portion: 1/2 Cup
Calories: 168 cal
Carbohydrates: 30 g
Protein: 4g
Fat: 4g
Cholesterol: 24 mg
Sodium: 157 mg
Calcium: 59 mg

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 1-1/4 lbs 2-1/4 cup
EGG WHITES 1-1/4 lbs 2-1/4 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, egg whites, margarine or butter, sugar, vanilla, cinnamon and nutmeg; blend thoroughly.
3 Spray each pan with non-stick cooking spray. Place 1-3/4 quarts cooked cooled rice and 1-1/2 cups 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 30 to 35 minutes in 325 F. oven 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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/puddings_and_other_desserts/baked_rice_pudding_frozen_eggs_and_egg_whites.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence