Lemon Rice Pudding

1 package (3 1/2 ounces) lemon pudding and pie filling
1/3 cup sugar
1 1/4 cups milk
1/4 cup butter
1 cup cooked rice
1/2 cup flaked coconut
1 teaspoon 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 1/2 quart souffle dish or straight sided casserole dish.

Bake at 350° for 50 minutes.

BIA Cordon Bleu 1-1/2-Quart Souffle, White

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