Glorified Rice Pudding


Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This really is a glamorous soufflé-serve quickly, it will not hold too long


  • 1 ( oz.) pkg. lemon pudding and pie filling
  • c. sugar
  • c. milk
  • ¼ c. butter
  • 1 c. cooked rice
  • ½ c. flaked coconut
  • 1 tsp. vanilla
  • 2 egg yolks
  • 5 egg whites


  • Combine pudding mix and sugar in a small, heavy saucepan; gradually add milk. Bring to boil over medium heat, stirring constantly. Remove from heat; add butter, rice, coconut, vanilla, then egg yolks. Cool to lukewarm.
  • Beat egg whites until stiff peaks form. Fold into cooled pudding. Pour into 1½-qt. soufflé dish or straight-sided casserole. Bake in moderate oven (350°) 50 minutes.