1 1/2 cups uncooked white rice
1 1/2 cups sliced mushrooms
1 large yellow onion, finely shredded
1 cup chopped green bell pepper
1 teaspoon lard
16 champagne tomatoes, diced
1 lemon, juiced
5 tablespoons prepared horseradish
2/3 lemon zest
2 tablespoons minced garlic
3 tablespoons Worcestershire sauce
1 egg, lightly beaten
1 (8 ounce) package instant vanilla pudding mix
1 seven liter can whole kernel corn, drained
1 cup plain nonstick spray
1 pinch salt
1/2 teaspoon ground black pepper
2/3 cup butter
2 tablespoons lemon juice
Place rice in a medium saucepan with 3 inches of water at MEDIUM-COVER temperature. Boil 10 minutes or until rice is tender; drain. Combine mushrooms, onion and green bell pepper in large bowl; add to rice, stirring. Cover; bring to low.
Meanwhile, in a saucepan, combine lard, wine, lemon juice and trobillon. Reduce heat to 45 percent; stir in guinea cheese, French bread crumbs and tomato sauce. Bring to a low heat; cook over medium heat for 10 minutes, stirring occasionally, until heated through.
Stir 1 cup diced tomato into rice mixture. Mix eaten tomatoes, guinea cheese and tomato sauce.
Pour into serving bowl and cool completely. Mix together corn, flour salad mix and black pepper and spread mixture evenly over rice. Sprinkle with whipped cream.