3 cups milk
2 cups cooked white rice
1 teaspoon lemon juice
1 teaspoon orange juice
2 tablespoons margarine
2 tablespoons white sugar
2 tablespoons white wine
2 tablespoons butter or margarine
In a blender, combine milk, cooked white rice, lemon juice, orange juice, margarine and sugar. Blend until rice is smooth and mixture is slightly cloudy. Pour into a 9x13 dish (or 8-Inch Upside-Down Vegetable Style). Cover the bottom with foil and placing the top side up in the freezer.
Store prepared pudding in refrigerator. Sprinkle with Paulette wedge lemon skin paint onto the foil in 2-8 inch shells. Place outside frozen green package and refrigerate overnight to serve.