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Receta Baked Coconut Rice Puddin
by Global Cookbook

Baked Coconut Rice Puddin
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  Raciónes: 12

Ingredientes

  • 5 1/2 quart WATER, Hot
  • 1 1/2 gal WATER, Cool
  • 1 1/2 lb BUTTER PRINT SURE
  • 24 x Large eggs SHELL
  • 1 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
  • 3 1/2 lb RICE 10LB
  • 1 1/2 lb COCONUT SWEETNED PRE
  • 2 lb SUGAR, GRANULATED 10 LB
  • 3 Tbsp. IMITATION VANILLA
  • 3 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN :1. COMBINE RICE, WATER, AND SALT. BRING TO A BOIL. STIRRING OCCASIONALLY. REDUCE HEAT, COVER TIGHTLY; SIMMER 15 TO 20 Min Or possibly Till WATER IS ABSORBED. SET ASIDE FOR USE IN STEP 3.
  2. RECONSTITUTE Lowfat milk; Add in Large eggs, BUTTER Or possibly MARGARINE, SUGAR AND VANILLA; BLEND THOROUGHLY.
  3. FOLD RICE AND FLAKED, PREPARED, SWEETENED COCONUT INTO Mix.
  4. POUR ABOUT 1 GAL OF Mix INTO EACH GREASED PAN.
  5. BAKE 40 Min. Don't STIR.
  6. COVER, Chill Till READY TO SERVE.
  7. CUT 4 BY 6.
  8. SERVING SIZE: 2/3 C.