Secret Recipe - Baked Rice and Cheese

Baked Rice and cheese Recipe:

Equipment : two 3-gallon stock pots,

two 12" x 20" x 2 1/2"

steam table pans

Serving Size: 3" x 3" square

Yield: 48 servings

Oven Temperature: 325 degrees Fahrenheit

Ingredients: Quantities:

Regular long grain rice 2 1/4 pounds

Boiling water 2 1/2 quarts

Salt 2 tablespoons

Medium White Sauce 1 1/2 quarts

Grated process American or sharp

cheddar cheese 2 pounds

Eggs, separated 36

Salt 1/4 cup

Dry mustard 2 tablespoons

Paprika 1 tablespoon

Procedure:

I. Add rice to boiling water and salt in stock pot, Cover tightly and simmer for 20 minutes or until rice is tender. Remove from heat. Let stand for 2 -4 minutes to dry out.

2. Prepare Medium White Sauce.

3. Add cheese to hot white sauce and heat, stirring constantly,until cheese melts. Mix sauce with cooked rice.

4. Beat egg whites until stiff, but not dry; set. aside.

5. Beat egg yolks until thick and lemon-colored. Blend in salt, mustard, and paprika.

6. Stir egg yolks into rice mixture, then fold in beaten egg whites until well blended.

7. Turn mixture into greased steam table pans. Bake in 325 degrees Fahrenheit oven for 1 hour or until firm. Remove from oven and let stand for 5 minutes, then cut pans 4 x 6. Serve with mushroom sauce.

Note for you:

- Egg may be bought fresh, frozen, or dried.

- Fresh eggs are perishable, so keep in the refrigerator, away from bad odor foods.

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