Emerald Topped Lemon Rice Pudding Recipe
Ingredients
| Lemon | 1 Can (10oz) | |
| Rice | 1 Can (10oz) | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Lime gelatin package | 1 , flavored | |
| 3/4 cup unsweetened pineapple juice | ||
Directions
Empty the canned puddings into a bowl and mix thoroughly.
Refrigerate several hours, allowing flavors to blend.
Pour boiling water over the gelatin and stir until dissolved; blend in the pineapple juice and pour into a shallow pan.
Chill until very firm.
Turn gelatin onto a flat surface such as a baking sheet.
Using the straight edge of a rubber spatula, chop through all of the gelatin, criss-crossing as you cut, until all is a shimmering mass.
Spoon about 3/4 of the shimmering gelatin into a crystal bowl.
Cover with the chilled pudding and pile remaining shimmering gelatin on top.
Refrigerate several hours, allowing flavors to blend.
Pour boiling water over the gelatin and stir until dissolved; blend in the pineapple juice and pour into a shallow pan.
Chill until very firm.
Turn gelatin onto a flat surface such as a baking sheet.
Using the straight edge of a rubber spatula, chop through all of the gelatin, criss-crossing as you cut, until all is a shimmering mass.
Spoon about 3/4 of the shimmering gelatin into a crystal bowl.
Cover with the chilled pudding and pile remaining shimmering gelatin on top.
Chef
