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Creamy Rice Pudding
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 020 00
CREAMY RICE PUDDING
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
170 cal
30 g
3g
4g
49 mg
254 mg
63 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
2-2/3 lbs
1 qts 2-1/2 cup
WATER,BOILING
6-3/4 lbs
3 qts 1 cup
SALT
5/8 oz
1 tbsp
2 lbs
1 qts 1/2 cup
SUGAR,GRANULATED
CORNSTARCH
7-7/8 oz
1-3/4 cup
MILK,NONFAT,DRY
12 oz
1 qts 1 cup
SALT
1 oz
1 tbsp
CINNAMON,GROUND
1/8 oz
1/8 tsp
NUTMEG,GROUND
1/8 oz
1/8 tsp
WATER,WARM
7-1/3 lbs
3 qts 2 cup
EGGS,WHOLE,FROZEN
2 lbs
3-3/4 cup
WATER,BOILING
6-1/4 lbs
3 qts
BUTTER
14 oz
1-3/4 cup
EXTRACT,VANILLA
1-3/8 oz
3 tbsp
RAISINS
1-7/8 lbs
1 qts 2 cup
CINNAMON,GROUND
1/8 oz
1/3 tsp
Method
1
Cook rice in boiling, salted water 20 to 25 minutes or until tender. Cover; set aside for use in Step 6.
2
In a steam jacketed kettle, combine sugar, cornstarch, milk, salt, cinnamon, and nutmeg; mix until well blended.
3
Add water to dry mixture; stir until smooth.
4
Add eggs; blend well.
5
Slowly add water to egg mixture, stirring with a wire whip. Cook until thickened, stirring constantly.
6
Turn off heat; add cooked rice, butter or margarine, vanilla, and raisins.
7
Pour 1 gallon of pudding into each pan.
8
Sprinkle cinnamon or nutmeg over pudding in each pan.
9
Cover surface of pudding with waxed paper. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding may be served hot. Omit Step 9.



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Creamy Rice Pudding

Yield: 100 Portion: 1/2 Cup
Calories: 170 cal
Carbohydrates: 30 g
Protein: 3g
Fat: 4g
Cholesterol: 49 mg
Sodium: 254 mg
Calcium: 63 mg

Ingredient Weight Measure Issue
RICE,LONG GRAIN 2-2/3 lbs 1 qts 2-1/2 cup
WATER,BOILING 6-3/4 lbs 3 qts 1 cup
SALT 5/8 oz 1 tbsp
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
CORNSTARCH 7-7/8 oz 1-3/4 cup
MILK,NONFAT,DRY 12 oz 1 qts 1 cup
SALT 1 oz 1 tbsp
CINNAMON,GROUND 1/8 oz 1/8 tsp
NUTMEG,GROUND 1/8 oz 1/8 tsp
WATER,WARM 7-1/3 lbs 3 qts 2 cup
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
WATER,BOILING 6-1/4 lbs 3 qts
BUTTER 14 oz 1-3/4 cup
EXTRACT,VANILLA 1-3/8 oz 3 tbsp
RAISINS 1-7/8 lbs 1 qts 2 cup
CINNAMON,GROUND 1/8 oz 1/3 tsp

Method:
1
Cook rice in boiling, salted water 20 to 25 minutes or until tender. Cover; set aside for use in Step 6.
2
In a steam jacketed kettle, combine sugar, cornstarch, milk, salt, cinnamon, and nutmeg; mix until well blended.
3
Add water to dry mixture; stir until smooth.
4
Add eggs; blend well.
5
Slowly add water to egg mixture, stirring with a wire whip. Cook until thickened, stirring constantly.
6
Turn off heat; add cooked rice, butter or margarine, vanilla, and raisins.
7
Pour 1 gallon of pudding into each pan.
8
Sprinkle cinnamon or nutmeg over pudding in each pan.
9
Cover surface of pudding with waxed paper. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding may be served hot. Omit Step 9.

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/creamy_rice_pudding.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence