Pineapple Rice Cream
Recipe No. 117 from the U.S. Army's WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 117 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Milk, evaporated — 17½ — 14½-ounce cans
- Water (for milk) — 7 quarts (7 No. 56 dippers)
- Rice — 3¾ pounds (2½ mess kit cups)
- Sugar, granulated — 5 pounds (2½ No. 56 dippers)
- Salt — 1¼ ounces (2½ mess kit spoons)
- Butter — 1¼ pounds (⅚ mess kit cup)
- Pineapple, crushed — 3 No. 10 cans
Directions
Key ingredients
- Mix milk and water; heat slowly until a slight film forms on top.
- Add rice, sugar, salt, and butter; mix thoroughly.
- Cook slowly, stirring frequently, about 2⅓ hours or until rice is soft and has absorbed most of the milk. Remove from heat.
- Cool. Add pineapple just before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — 1⅓ can(s) (14½ oz) Water (for milk) — 2¼ cups Rice — 4¾ oz Sugar, granulated — 6⅓ oz Salt — about ⅔ tsp Butter — 1⅔ oz Pineapple, crushed — 3 cups
If available, use double boiler for cooking rice mixture.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 117, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.