Glorified Rice Pudding

Preparation info
  • Makes

    6 to 8

    • Difficulty


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


  • 1 ( oz.) pkg. lemon pudding and pie filling
  • c. sugar
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  • 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