Baked Coconut Rice Puddin Recipe

• 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

1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN :1.
2. COMBINE RICE, WATER, AND SALT.
3. BRING TO A BOIL.
4. STIRRING OCCASIONALLY.
5. REDUCE HEAT, COVER TIGHTLY; SIMMER 15 TO 20 Min Or possibly Till WATER IS ABSORBED.
6. SET ASIDE FOR USE IN STEP 3.
7. 2.
8. RECONSTITUTE Lowfat milk; Add in Large eggs, BUTTER Or possibly MARGARINE, SUGAR AND VANILLA; BLEND THOROUGHLY.
9. 3.
10. FOLD RICE AND FLAKED, PREPARED, SWEETENED COCONUT INTO Mix.
11. 4.
12. POUR ABOUT 1 GAL OF Mix INTO EACH GREASED PAN.
13. 5.
14. BAKE 40 Min.
15. Don't STIR.
16. 6.
17. COVER, Chill Till READY TO SERVE.
18. 7.
19. CUT 4 BY 6.
20. SERVING SIZE: 2/3 C.

water, water, butter, eggs shell, milk, rice, coconut sweetned pre, sugar, vanilla, salt

Taken from cookeatshare.com/recipes/baked-coconut-rice-puddin-74457 (may not work)