Rice Pudding
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 eggs | |
| 1 quart of nonfat milk | |
| pinch of salt | |
| 1 cup of sugar | |
| 1 teaspoon vanilla | |
| 2 cups rice, cooked | |
| ½ cup raisins |
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Put eggs, milk, salt, and sugar together and beat well. | |
| 2 | Add vanilla, rice, and raisins and mix well. | |
| 3 | Place in a baking dish. | |
| 4 | Place this dish in a shallow pan with water and bake in a 300°F oven for 1 hour. Serve warm or chilled. | Cook until internal temperature reaches 165°F for 15 seconds. |
Time Temperature Sensitive food. Food safety Standards: Do not mix old product with new. Store leftovers in a tightly sealed, labeled and dated container. Use
Posted in Desert Recipes
