Lemon Rice Pudding


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Add some lemmon pudding , cooked rice and flaked coconut to this pudding recipe.

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  • 1 pkg. (3 1/2 oz.) lemon pudding and pie filling
  • 1/3 C. sugar
  • 1 1/4 C. milk
  • 1/4 C. butter
  • 1 cup cooked rice
  • 1/2 C. flaked coconut
  • 1 tsp. vanilla
  • 2 egg yolks
  • 5 egg whites

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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 1/2 qt. soufflé dish or straight sided casserole dish. Bake at 350 degrees for 50 minutes.

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