| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Fluffy Pineapple Rice Cup
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 021 00
FLUFFY PINEAPPLE RICE CUP
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
140 cal
22 g
2g
6g
0 mg
56 mg
22 mg
Ingredient
Weight
Measure
Issue
WATER,COLD
3-1/8 lbs
1 qts 2 cup
RICE,LONG GRAIN
1-1/4 lbs
3 cup
SALT
1/4 oz
1/8 tsp
OIL,SALAD
1/2 oz
1 tbsp
PINEAPPLE,CANNED,CRUSHED
6-5/8 lbs
3 qts
8-7/8 oz
1 cup
CHERRIES,MARASCHINO,CHOPPED,DRAINED
RESERVED LIQUID
3-7/8 lbs
1 qts 3-1/2 cup
WHIPPED TOPPING MIX,NONDAIRY,DRY
2 lbs
2 gal 3-1/4 qts
MILK,NONFAT,DRY
3-1/4 oz
1-3/8 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
MARSHMALLOWS,MINIATURE
1-1/4 lbs
2 qts 3 cup
COCONUT,PREPARED,SWEETENED FLAKES
1 lbs
1 qts 1 cup
Method
1
Combine water, rice, salt and salad oil; bring to a boil. Stir occasionally.
2
Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
3
Remove from heat and refrigerate for use in Step 5.
4
Drain pineapple; reserve juice for use in Step 6.
5
Combine rice, pineapple and cherries. Refrigerate for use in Step 7.
6
Pour reserved juice and water into mixer bowl; add topping, milk and vanilla. Using whip at low speed, whip 3 minutes or until
thoroughly blended. Scrape down bowl. Whip at high speed 5 to 10 minutes or until stiff peaks form.
7 Combine rice mixture and marshmallows and coconut. Mix thoroughly. Fold in whipped topping. Mix lightly.
8 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.



Please bookmark this page (add it to your favorites).
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/fluffy_pineapple_rice_cup.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Fluffy Pineapple Rice Cup

Yield: 100 Portion: 1/2 Cup
Calories: 140 cal
Carbohydrates: 22 g
Protein: 2g
Fat: 6g
Cholesterol: 0 mg
Sodium: 56 mg
Calcium: 22 mg

Ingredient Weight Measure Issue
WATER,COLD 3-1/8 lbs 1 qts 2 cup
RICE,LONG GRAIN 1-1/4 lbs 3 cup
SALT 1/4 oz 1/8 tsp
OIL,SALAD 1/2 oz 1 tbsp
PINEAPPLE,CANNED,CRUSHED 6-5/8 lbs 3 qts
CHERRIES,MARASCHINO,CHOPPED,DRAINED 8-7/8 oz 1 cup
RESERVED LIQUID 3-7/8 lbs 1 qts 3-1/2 cup
WHIPPED TOPPING MIX,NONDAIRY,DRY 2 lbs 2 gal 3-1/4 qts
MILK,NONFAT,DRY 3-1/4 oz 1-3/8 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
MARSHMALLOWS,MINIATURE 1-1/4 lbs 2 qts 3 cup
COCONUT,PREPARED,SWEETENED FLAKES 1 lbs 1 qts 1 cup

Method:
1
Combine water, rice, salt and salad oil; bring to a boil. Stir occasionally.
2
Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
3
Remove from heat and refrigerate for use in Step 5.
4
Drain pineapple; reserve juice for use in Step 6.
5
Combine rice, pineapple and cherries. Refrigerate for use in Step 7.
6
Pour reserved juice and water into mixer bowl; add topping, milk and vanilla. Using whip at low speed, whip 3 minutes or until
thoroughly blended. Scrape down bowl. Whip at high speed 5 to 10 minutes or until stiff peaks form.
7 Combine rice mixture and marshmallows and coconut. Mix thoroughly. Fold in whipped topping. Mix lightly.
8 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

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/fluffy_pineapple_rice_cup.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence