Heavenly Rice Pudding

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

Heavenly Rice Pudding

Makes 6 serving

Ingredients
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

Approach

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.