Title: Baked coconut rice puddin
 Categories: 
      Yield: 100 Servings
 
  5 1/2 qt WATER; WARM
  1 1/2 ga WATER; COLD
  1 1/2 lb BUTTER PRINT SURE
     24    EGGS SHELL
  1 1/4 lb 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 tb IMITATION VANILLA
      3 tb SALT TABLE 5LB
 
  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 MINUTES OR
  UNTIL WATER IS ABSORBED. SET ASIDE FOR USE IN STEP 3.
  
  2.  RECONSTITUTE MILK; ADD EGGS, BUTTER OR MARGARINE, SUGAR AND
  VANILLA; BLEND THOROUGHLY.
  
  3.  FOLD RICE AND FLAKED, PREPARED, SWEETENED COCONUT INTO MIXTURE.
  
  4.  POUR ABOUT 1 GAL OF MIXTURE INTO EACH GREASED PAN.
  
  5.  BAKE 40 MINUTES. DO NOT STIR.
  
  6.  COVER, REFRIGERATE UNTIL READY TO SERVE.
  
  7.  CUT 4 BY 6.
  
  Recipe Number: J01501
  
  SERVING SIZE: 2/3 CUP
  
  From the  (actually used today!).