Posted by Chef Steven on 8/5/2011, 6:12 pm, in reply to "rice pudding" Link: 'Round the Chuckbox
66.81.34.180
Get a school composition notebook and start taking notes of what they like and dislike, how much it takes to feed the post, recipes used, etc. As you record a running log of the menu on the nights you cook, you'll learn how much to cook. In a year you'll be able to come back to this board and offer your advise absed on your experience.
My guess is that rice pudding will be popular for the men and women at the post. They'll be most familiar with the old military recipe, reprinted here:
Baked Rice Pudding
Servings: YIELD: 100 Portions (4 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven
INGREDIENTS
1 3/4 qt. (3 lb 8 oz) rice
1 1/2 gal. water, cold
2 1/4 tbsp. (1 1/2 oz) salt
4 1/2 cups (1 lb 4 oz) milk, nonfat, dry
5 1/2 qt. water, warm
1 1/2 qt. (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 tbsp. vanilla
7 1/2 cups (2 lb 8 oz) raisins, washed, drained
INSTRUCTIONS
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 gal 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: 1. If pudding is not to be served immediately, cover and place in refrigerator.
2. 1 1/2 gal other types of milk may be substituted for nonfat dry milk and water.
If you have the pans, I'd make 1-1/2 times the recipe. That should cover the crew.
Good luck and please report back,
Steven
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