[Sca-cooks] rice pudding

[Volker Bach]

Am Dienstag, 2. August 2005 19:58 schrieb Pat:
> In the oven.
>
> Melissa Carter <homefrogs at houston.rr.com> wrote:I'm a relatively new feast
> steward and I have a small question. What would be the best way to go about
> preparing rice pudding for 85 people without it burning?

This will depend on equipment availability, but you can get very large (30-40 
liter) pots with inbuilt heating elements and thermostats for home canning 
(heat-sterilising the jars and sealing them). I don't know how common they 
are where you live, but around here they're common enough to show up second 
hand quiote frequently. Anyway, what you can do is put your liquid into such 
a pot in the morning, set the thermostat to 80°C, around noon throw in the 
rice and leave it standing till the evening, when the pudding will be hot and 
ready to serve. We've done soups and porridges that way, and nothing ever 
went wrong (except once when too much salt got in, but that wasn't the pot's 
fault) 

Giano


	

	
		
___________________________________________________________ 
Gesendet von Yahoo! Mail - Jetzt mit 1GB Speicher kostenlos - Hier anmelden: http://mail.yahoo.de