Add some lemon pudding, cooked rice and flaked coconut to this lemon pudding recipe. You get a burst o tangy, sweet, and buttery flavors in this wonderful dessert dish.
How To Make Lemon Rice Pudding
Prep:
20 mins
Cook:
50 mins
Total:
1 hr 10 mins
Ingredients
- 3 ½ oz lemon pudding and pie filling
- 1/3⅓ cup sugar
- 1 ¼ cup milk
- 1/4 cup butter
- 1 cup rice, cooked
- ½ cup coconut, flaked
- 1 tsp vanilla
- 2 egg yolks
- 5 egg whites
Instructions
-
Combine pudding mix and sugar in small, heavy pan; gradually add milk. Bring to a boil over medium heat, stirring constantly.
-
Remove from heat; add butter, rice, coconut, and vanilla. Lastly add egg yolks. Cool to lukewarm. Beat egg whites until stiff peaks form. Fold into cooled pudding.
-
Pour into 1 ½ qt. soufflé dish or straight sided casserole dish. Bake at 350 degrees for 50 minutes.
Nutrition
- Sugar: 11g
- :
- Calcium: 60mg
- Calories: 264kcal
- Carbohydrates: 33g
- Cholesterol: 68mg
- Fat: 12g
- Fiber: 1g
- Iron: 1mg
- Potassium: 141mg
- Protein: 6g
- Saturated Fat: 8g
- Sodium: 54mg
- Vitamin A: 304IU
Have you tried this lemon rice pudding recipe? Let us know how it turned out or share your own favorite variations in the Recipe Sharing forum.
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