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
- 3 ½ oz lemon pudding and pie filling
- 1/3â…“ 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
-
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.
How To Make Lemon Rice Pudding
Ingredients
- 3 ½ oz lemon pudding and pie filling
- 1/3â…“ 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.
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