Dessert - Usda recipe for indian pudding
Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. I have used and tried many many recipes in 31 years and none really were what I was looking for.
Rice Pudding USDA
Provided by: Victoria Luma
Yields: 50 servings
Number of ingredients: 10
- 3 quarts Instant nonfat dry milk, reconstituted
- 4½ ounces Cornstarch
- 10½ ounces Sugar (`)
- 1 teaspoon Salt, kosher
- 14 ounces Frozen whole eggs, thawed ((or 8 fresh large eggs))
- ½ teaspoon Ground nutmeg (optional)
- ½ teaspoon Ground cinnamon
- 2 tablespoons Vanilla
- 2.688 pounds Cooked enriched white rice ((2 pounds, 11 ounces))
- 10 ounces Raisins (optional)
- Serving Size: 0.25 cup
- Calories: 94 kcal
- Carbohydrate: 17.49 g
- Protein: 3.73 g
- Fat: 0.9 g
- Saturated Fat: 0.29 g
- Cholesterol: 35 mg
- Sodium: 115 mg
- Fiber: 0.1 g
- Combine milk, cornstarch, sugar, salt, eggs, nutmeg (optional), and cinnamon. Stir until smooth.
- Cook over medium heat, stirring frequently, for 20-30 minutes until mixture begins to thicken and just boils.
- Immediately turn off heat. Stir in vanilla. For cooked rice, use Cooking Rice recipe (see B-03). Add rice and raisins (optional).
- Pour rice mixture into serving pans. Cover with plastic wrap to prevent the formation of surface film. Serve HOT.
- Portion with No. 16 scoop (1⁄4 cup). If desired, sprinkle with ground cinnamon.
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 14 servings
Number of ingredients: 12
- 4 cups Milk ((See recipe note))
- 1/2 cup Corn meal
- 3/4 cups molasses
- 1/4 cup butter
- 1 teaspoon salt
- 1/4 teaspoon ginger (powdered)
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon nutmeg (ground)
- 1 tablespoon cinnamon (ground)
- 3-4 eggs (well-beaten)
- 1 tablespoon butter (for greasing pan)
- tablespoon sugar (for preparing pan)
- Preheat oven to 275 degrees F. Lightly grease a 6- or 8-cup souffle or baking dish with the 1 T. butter, and sprinkle with 1 T. sugar.
- In saucepan, heat milk just below boiling. When small bubbles appear all over, you're good. Stir in the cornmeal and cook, stirring frequently, for 5-10 minutes until mixture is syrupy. (If your pan does not have a thick bottom, put in a slightly larger pan with boiling water, or a double boiler.)
- Stir in molasses and cook another 5 minutes.
- Remove from heat and stir in butter, salt and spices. Stir until butter is melted.
- Beat the eggs. Temper the eggs-stir a a few spoonsful of the hot mixture, a spoonful at a time, into the eggs, stirring each time to slowly bring up the temperature of the eggs. This prevents getting scrambled eggs in your pudding. When the eggs have warmed to near the temperature of the by now cooled off mixture, pour all the eggs into the pot and stir until no streaks remain.
- Pour the mixture into baking dish. Put shallow pan in oven, and place pudding dish in that pan. Pour Boiling water into pan. It should come 1/3 to 1/2 way up the dish. Bake at 275 degrees until a knife inserted in the center comes out clean. This can take up to 2 1/2 hours.
- You can serve the pudding warm or cold. If you are refrigerating, it is best to let it cool to room temperature first. Serve with whipped cream or vanilla ice cream.
My Best and Easy Indian Pudding
Provided by: Hajar Elizabeth
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 7
- 4 cups milk
- 1/2 cup cornmeal
- 1/2 cup molasses
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Calories: 193.3 calories
- Fat: 7.7 grams
- Saturated Fat: 4.7 grams
- Cholesterol: 24.7 milligrams
- Sodium: 163.5 milligrams
- Carbohydrate: 27.6 grams
- Fiber: 0.7 grams
- Sugar: 11.8 grams
- Protein: 4.7 grams
- Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
- Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
- Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
- When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
- Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
- Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
- I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!
Corn Pudding USDA Recipe for Schools
Provided by: Madeline Burdine
Yields: 50 servings
- Serving Size: 1 piece (about 2 3⁄8" x 4")
- Calories: 180 kcal
- Fat: 5 g
- Cholesterol: 18 mg
- Sodium: 198 mg
- Carbohydrate: 34 g
- Fiber: 3 g
- Sugar: 10 g
- Protein: 4 g
- Saturated Fat: 1 g
- Combine flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Stir well. Set aside for step 3.
- Combine eggs, sour cream, oil, corn, cream-style corn, and onions in a large bowl. Stir well.
- Pour 2 qt (about 4 lb 9 oz) egg mixture over 3 cups (about 1 lb 6 oz) flour mixture. Stir well.
- Transfer 2 qt 3⁄4 cup (about 5 lb 15 oz) corn pudding to a steam table pan (12" x 20" x 2½") lightly coated with pan-release spray.For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Bake until golden brown:Conventional oven: 375 °F for 50–60 minutes.Convection oven: 325 °F for 30–40 minutes.
- Critical Control Point: Heat to 135 °F or higher.
- Critical Control Point:Hold for hot service at 135 °F or higher.
- Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2 3⁄8" x 4").