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Tuesday, May 15, 2012

Lemon Rice Pudding

Creamy and refreshing, this no-cook pudding is the perfect dessert after a campground fish fry. Garnish it with a scattering of slivered almonds.

1 cup cooked rice (or 8-ounce tub of ready-to-serve white rice)
1 packet (4-serving size) regular or sugar-free lemon gelatin dessert mix
1 cup boiling water
½ cup ice water
1 tub (2 cups) whipped topping, thawed
1 tablespoon lemon zest
Chill rice while you dissolve the gelatin in boiling water. When gelatin is well dissolved, stir in ice water and cold rice, then fold in whipped topping and lemon zest. Chill. Serves 8.
Cook's note: Buy small, disposable, clear plastic glasses for like this one and bring them to the potluck table on a large platter or tray.

See more of Janet Groene’s RV-ready recipes at Camp And RV Cook.

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