Creamy Baked Rice Breakfast Pudding

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

Ingredients

1 ½ gallons nonfat milk (using reconstituted dry, nonfat milk powder)
3 quarts ½ cup dices/1 quart juice apricots, canned, in juice, drained, diced, reserve 1
2 quarts apricot juice
1 ½ cups maple syrup
2 tablespoons cinnamon, ground
1 tablespoon salt
6 pounds 14 ounces (1 gallon) brown rice, cooked*
5 pounds 1 ounce (2 quarts 1 cup) white rice, cooked*
2 pounds cranberries, dried

In a large bowl, combine milk, reserved apricot juice, maple syrup, cinnamon and salt. Stir in rice and cranberries. Pour mixture into full-size hotel pans (4” x 21” x 13”). For 50 servings use 1 pan, for 100 servings use 2 pans and cover with foil. Place pans into a preheated 350°F oven and bake for 1 hour. Uncover, stir in diced apricots and continue to bake for 35-40 minutes or until mixture starts to thicken. *Critical Control Point: Cook to an internal temperature of 135°F or higher.
Remove from heat. Place covered on a steam table and let stand for 25-30 minutes before serving. *Critical Control Point: Hold hot at 135°F or higher for service.
Pudding may be cooled, covered and refrigerated. Cool pudding from 135°F to 70°F within 2 hours. Then cool it to 41°F or lower in the next 4 hours. *Critical Control Point: Refrigerate below 41°F.
To Serve: May be served hot or cold. For each serving, scoop ¾ cup (scant No. 5 scoop) serving of pudding into a bowl and sprinkle top with cinnamon to garnish. Pudding may be prepared in advance, cooled and reheated for service. *Critical Control Point: Reheat to 165ºF or higher for 15 seconds, within 2 hours.

Stir in other fruit, such as peaches, plums, pears or apples, as well as nuts, coconut, etc.