Heavenly Rice Pudding

A dessert recipe from an ad for Carnation published
in LIFE magazine in 1958

Heavenly Rice Pudding

Makes 6 serving

1 1/2 cups cold cooked rice
1 1/2 cups diced marshmallows or 1 cup coconut
1/2 cup well-drained canned crushed pineapple
1/4 cup well-drained chopped maraschino cherries
1/4 cup chopped nuts
2/3 cup (small can) undiluted Carnation Evaporated Milk
2 tablespoons lemon juice
1/4 cup sifted confectioners sugar


Mix rice, marshmallows (or coconut), pineapple, cherries and nuts in bowl. Chill Carnation in refrigerator tray until soft ice crystals form around edges of tray (15-20 minutes). Whip until stifl (about 1 minute). Add lemon juice and whip very stiff (about 2 minutes longer). Beat in sugar. Fold whipped Carnation into rice mixture. Spoon into serving dishes.