Lemon Rice Pudding Recipe

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

Preparation

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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