200 lbs. rice
60 dozen eggs
25 lbs. raisins
1 case evaporated milk
10 gal. fresh milk
50 lbs. sugar
14 lbs. cornstarch
1 c. vanilla

Put the rice in a pot with the milk and sugar. Cook until rice is tender. Separate the eggs, beat the yolks and add to the rice and milk. Cook, stirring, over low heat until thick. Set aside to cool and add the vanilla. Beat the egg whites until stiff and fold into the rice mixture. Add the cornstarch and mix. Put in the raisins. Place in buttered baking dishes. Bake in a 400 degree oven for 20 minutes or until golden brown. Serves 40, 000.