Servings: 100 Portions (4 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven
1-3/4 quart (3 lb 8 oz) rice
1-1/2 gallon water, cold
2-1/4 tablespoon (1-1/2 oz) salt
4-1/2 cups (1 lb 4 oz) milk, nonfat, dry
5-1/2 quart water, warm
1-1/2 quart (24 eggs) eggs, whole, slightly beaten
3 cups (1 lb 8 oz) butter or margarine, melted
4-1/2 cups (2 lb) sugar, granulated
3 tablespoon vanilla
7 1/2 cups (2 lb 8 oz) raisins, washed, drained
Combine rice, cold water, and salt. Bring to a boil, stirring occasionally. Reduce heat, cover tightly, and simmer 15 to 20 minutes or until water is absorbed. Set aside. Reconstitute milk and warm water; add eggs, butter or margarine, sugar, and vanilla; blend thoroughly. Add raisins and rice; blend thoroughly. Pour about 1 gallon of mixture into each greased pan. Bake 40 minutes. Stir after 10 minutes to distribute raisins. Cut pans 4 by 6 when ready to serve.
NOTE:
If pudding is not to be served immediately, cover and place in refrigerator.
1-1/2 gallon other types of milk may be substituted for nonfat dry milk and water.