Rice Pudding

Recipe No. 121 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 — 20 — 14½-ounce cans
• Water (for milk) — 2¼ gallons (9 No. 56 dippers)
• Rice — 4½ pounds (3 mess kit cups)
• Sugar, granulated — 4½ pounds (2¼ No. 56 dippers)
• Salt — 1½ ounces (3 mess kit spoons)
• Vanilla — 3 ounces (6 mess kit spoons)
• Raisins — 2 pounds (2 mess kit cups)

Directions

Key ingredients

Evaporated Milk

1. Mix milk and water. Heat 3 gallons (12 No. 56 dippers) milk slowly until slight film forms on top.
2. Add rice, sugar, and salt; mix thoroughly.
3. Cook, stirring occasionally, about 2 hours or until rice has absorbed most of the milk.
4. Remove from heat and add remainder of milk, vanilla, and raisins; mix thoroughly.
5. Pour into greased baking pans. Bake in moderate oven (350° F.) about 1 hour or until rice is soft.
6. Serve hot or cold.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — 1⅔ can(s) (14½ oz) Water (for milk) — 3 cups Rice — 5¾ oz Sugar, granulated — 5¾ oz Salt — about ¾ tsp Vanilla — about 1½ tsp Raisins — 2½ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 121, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.