| PINEAPPLE RICE PUDDING | ||||||||
| Makes approximately 100 servings. | Bake at 375°. | |||||||
| 1/3 cup servings | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Cooked Rice | 4 lbs. 11 oz. | 2 ½ qts. (or 10 cups) | ||||||
| Shell eggs | 20 | |||||||
| Flour | 10 oz. | 2 ½ cups | ||||||
| Milk | 5 qts. (or 20 cups) | |||||||
| Sugar | 1 lb. 2 ¾ oz. | 3 ¾ cups | ||||||
| Melted butter | ½ cup & 2 Tbsps. | |||||||
| Salt | 1 Tbsp & 2 tsps. | |||||||
| Crushed pineapple | 1 – # 10 can | 2 ½ qts. (or 10 cups) | ||||||
| DIRECTIONS: | ||||||||
| 1. Mix flour and sugar before adding to rice. Add other ingredients and mix well. | ||||||||
| 2. Bake at 325°F. for 25 minutes or until the pudding is firm. Serve Hot or Cold. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1/3 cup | |||||||
| Calories | 139 | Iron…… | 0.69 Mg | Protein…. | 3.86 G | 11.13% | ||
| Cholesterol | 49 Mg | Calcium | 70 Mg | Carbohydrates | 22.37 G | 64.45% | ||
| Sodium | 188 Mg | Vitamin A | 46 RE | Total Fat . | 3.89 G | 25.22% | ||
| Fiber… | 0.41 G | Vitamin C | 2.7 Mg | Saturated Fat | 1.56 G | 10.11% | ||