Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
1-1/4 quarts (2 lb 8 oz) rice
3/4 gallon water, boiling
1 tablespoon salt
1-2/3 quarts 93 lb sugar, granulated
1-1/2 cups (8 oz) cornstarch
1-1/4 quarts (1 lb 7 oz) milk, nonfat, dry
1-1/2 tablespoon salt
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
3-1/2 quart water, warm
1 quart (20 eggs) eggs, whole, beaten
3 quarts water, boiling
1-3/4 cups (14 oz) butter or margarine
3 tablespoons vanilla
2-1/4 quarts (3 lb) raisins, washed, drained (optional)
2 teaspoons cinnamon, ground or nutmeg, ground
Cook rice in 3/4 gallon salted boiling water about 15 minutes or until tender. Cover and
set aside.
Combine sugar, cornstarch, nonfat dry milk, salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg; mix
until well blended. Add 3-1/2 quart warm water to dry mixture; stir until smooth. Add eggs;
blend until well incorporated. Slowly add 3 quart boiling water to egg mixture, stirring
with a wire whip. Cook until thickened, stirring constantly. Turn off heat; blend in
rice, butter or margarine, vanilla, and raisins. Pour 1 gallon pudding into each pan.
Sprinkle teaspoon cinnamon or nutmeg over mixture in each pan.
NOTE:
Serve hot or cover and refrigerate until ready to serve.
7 quarts other types of milk may be substituted for nonfat dry milk and warm water.