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Morrison's Rice Pudding

Re: Morrison's Rice Pudding
From: Ann Marie
Date: 2/3/2022, 1:49 PM
To: phaedrus@hungrybrowser.com


On 2/2/2022 12:49 PM, Ann Marie wrote:

Hello!
Do you have the recipe for Morrison's rice pudding?

Thank you!

Ann Marie

Hi Ann Marie,

I had a recipe for "Rice Custard" that was made using egg custard pie filling. I wasn't sure if that was the same thing as "Morrison's Rice Pudding", so I consulted with a former Morrison's manager who is an acquaintance of mine.

Morrison's "Rice Pudding" is called "Rice Custard" in their kitchen manual, and they made it two ways. If you remember, as I do, Morrison's had egg custard pie every time I ate at Morrison's. It was their most popular dessert. (and my favorite). Due to its popularity, they kept a constant supply of the egg custard filling made up ahead of time. One of the ways they made their "rice pudding" involved using this pre-prepared egg custard filling and adding rice and raisins and nutmeg to it. This is the recipe that I had. It's the second recipe below. Morrison's lemon sauce recipe is below it.

However, there was also a "from scratch" recipe, and my acquaintance sent it to me. It is posted below.

There are some things to note about this recipe, as all of the recipes from the Morrison's Kitchen Manual. They use food service cooking utensils and equipment. You will have to substitute your home kitchen equipment as needed. They also occasionally use some food service ingredients that are not available to the home cook or that are no longer available at all. For instance, this recipe calls for "Voltex". Voltex was a frozen mixture of eggs and margarine that is no longer sold. I have no idea how to substitute for it. Finally, these recipes make large quantities of product for food service. This rice custard recipe makes 48 four- ounce servings. You will have to cut it down for home use.

Phaed

Morrison's Rice Custard
48 4 oz. portions

Ingredient   Amount

Rice (raw weight)  1 1/2 lbs
Salt      1 1/2 tsp.
raisins     8 ozs.
Custard Filling:
Sugar     1 3/4 lbs.
Dry powdered milk 10 ozs.
Tapioca flour  3 ozs.
Margarine (Oleo)   1/2 lb. (room temp.)
Voltex    2 lbs.
Ice water    2 1/2 qts.
Vanilla extract 1/2 oz.
Nutmeg    2 tbsp. 

Cook raw rice in salted water until it is done. Do not overcook.
Drain rice and place in a #200 steam table pan.
Add 8 ozs of raisins (uncooked) and mix together well.

Custard Filling: Put mixing bowl on mixer and sift into it the
sugar, dry powdered milk and tapioca flour.
Put cake paddle on mixer. Add margarine and whip in second speed
for 2 - 3 minutes.
Add half the Voltex and whip at high speed for 1 minute. Stop the
mixer and scrape down the sides of the mixing bowl. Add the rest
of the Voltex and mix for 1 minute. Stop the mixer, remove the
cake paddle, and put wire whip on the mixer.
With machine on low speed, add 2 1/2 qts of ice water and allow to
mix smoothly.

Remove from mixer and add 1/2 oz of vanilla extract.
Add 1/2 oz of nutmeg. Mix.
Pour over rice and raisins.
Bake in a 400 Gas Oven for 45 min. to 1 hour or in an electric oven
at 375 medium top and medium bottom. Cut down top if custard browns
too soon.
Serve in vegetable bowl with dessert plate underliner.

Notes:
(1) To make Bread Pudding, leave out the rice and add 1 1/2 lbs of
chopped soft dry rolls.
(2) Serve with lemon sauce.

- Jim
-------------------------------------------------------------------
Morrison's Rice Custard Using Pre-made Egg Custard Filling

Ingredient           Amount

Rice		     1 1/2 lbs
Raisins		     1/2   lb
Custard		     4     qts
Nutmeg		     1     soup spoon

Cook RAW rice until it is done, but not soft. Place it in a 
#200 steamtable pan and add 1/2 lb of uncooked raisins. Mix
these together well.

Then add 4 qts of your regular custard mix, plus a level 
teaspoon of nutmeg.

Bake in 400 oven.
Yield: 42 orders
Serve with Lemon Sauce
--------------------------------------------------------------------
Morrison's Lemon Sauce

Ingredients          Amount

Lemon Rind           1/2 oz
Sugar                2   lbs
Water	             1 1/4 qts

Lemons(juice of 5, plus enough water to make 1/4 qt.)

Starch	             3 ozs

Bring lemon rind, sugar and water to a boil.

Mix starch with lemon juice and water and thicken above
with this.		

Yield: 42 orders	 


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