Glorified Rice Pudding

Name: Glorified Rice Pudding
Yield: Makes 6 to 8 servings
Ingredients: ½ c. flaked coconut; 1 (3½ oz.) pkg. lemon pudding and pie filling; 1 tsp. vanilla; 2 egg yolks; 5 egg whites; 1 c. cooked rice; ¼ c. butter; 1¼ c. milk; ⅓ c. sugar

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

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

Ingredients

1 (3½ oz.) pkg. lemon pudding and pie filling
⅓ c. sugar
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Method

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