Rice Pudding, Tamales, Chocolate Cake

DEAR SOS: What is the recipe for the glorious rice pudding at Old World Restaurant in Westwood? It seems like a custard as much as a pudding. I’ve loved it since my freshman year at UCLA in 1983.

--BRAD

DEAR BRAD: You’re in luck. Old World Restaurant shared its recipe with you--and us.

OLD WORLD RICE PUDDING 2 whole eggs 3 egg yolks 1/2 cup sugar Pinch salt Pinch cinnamon 1/2 teaspoon vanilla 1 quart milk 6 tablespoons cooked rice 5 tablespoons raisins Nutmeg

Combine eggs, yolks, sugar, salt, cinnamon and vanilla in bowl.

Heat milk in saucepan and gradually add egg mixture. Place cooked rice and raisins in bottom of 2-quart baking dish. Pour milk-egg mixture over rice. Bake at 350 degrees 35 to 45 minutes or until set. Sprinkle with nutmeg to taste. Makes 6 servings.

Each serving contains about: 270 calories; 148 mg sodium; 219 mg cholesterol; 8 grams fat; 41 grams carbohydrates; 10 grams protein; 0.13 grams fiber.

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DEAR SOS: To me, the green corn tamales served at El Cholo in Los Angeles render other tamales inedible. Can you persuade El Cholo to release the recipe?

--TONY

DEAR TONY: El Cholo chef Roberto Juarez sent us the recipe, which we first printed in 1991. EL CHOLO GREEN CORN TAMALES 12 ears yellow corn 1/4 pound cornmeal 1/4 cup shortening 1/4 cup butter 1/4 cup sugar 1/4 cup half and half or whipping cream Salt 12 (1-ounce) strips Cheddar cheese, halved 1 (12-ounce) can green chiles, cut into strips

Cut both ends of ears of corn. Remove husks, reserving for wrapping. Cut corn kernels off cob. Grind kernels with cornmeal in food processor. Set aside.

Beat shortening and butter in mixing bowl until creamy. Add sugar, half and half and season to taste with salt. Add corn mixture and mix well.

For each tamale, overlap 2 corn husks lengthwise. Spread 1/4-cup layer of corn mixture onto husks to within 1 inch of edges. Place 1 cheese strip and 1 chile strip over filling. Top with 2 tablespoons corn mixture. Bring edges of corn husks over filling to cover completely.

Place husks on square of parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are prepared. Place tamales on steamer rack and steam 1 inch over simmering water about 35 to 45 minutes. Makes 24 tamales.

Each tamale contains about: 149 calories; 292 mg sodium; 21 grams cholesterol; 8 grams fat; 15 grams carbohydrates; 5 grams protein; .4 grams fiber.

DEAR SOS: I have tried many chocolate cake recipes, but none compares to Abby’s Fabulous Chocolate Cake you printed several years ago. I’ve lost my recipe. Would you print it again?

--MARIAN

DEAR MARIAN: Certainly.

ABBY’S FABULOUS CHOCOLATE CAKE 4 squares unsweetened chocolate Butter or margarine 1 cup water 2 cups sifted cake flour 1 1/4 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup sour cream 2 cups sugar 1 1/2 teaspoons vanilla Fluffy White Frosting

Combine 3 squares chocolate, 1/2 cup butter and water in top of double boiler. Heat chocolate mixture over simmering water until chocolate and butter melt. Remove from heat. Cool.

Sift flour, baking soda and salt into large bowl. Beat eggs with sour cream until blended in medium-size bowl. Beat in sugar and vanilla. Stir in cooled chocolate mixture. Beat into flour mixture, half at time, just until smooth. Batter will be thin.

Pour evenly into 2 greased and floured round 8-inch cake pans. Bake at 350 degrees 40 minutes or until center springs back when lightly pressed with finger tip. Cool in pans on wire racks. Loosen edges with knife and turn out onto racks. Stack cakes, frosting between layers, using 1/4 of Fluffy White Frosting. Frost top and sides with remaining Fluffy White Frosting, making deep swirls with spatula.

If chocolate drizzle is desired, melt remaining 1 square chocolate with 1 tablespoon butter in cup set in hot water. Stir until smooth. Drizzle over top of cake, letting mixture drip down sides. Makes about 8 servings.

Each serving contains about: 636 calories; 516 mg sodium; 101 mg cholesterol; 28 grams fat; 95 grams carbohydrates; 7 grams protein; 0.41 grams fiber.

Fluffy White Frosting 2 egg whites 3/4 cup sugar 1/2 teaspoon cream of tartar Dash salt 2 1/2 teaspoons cold water 1 teaspoon vanilla

Combine egg whites, sugar, cream of tartar, salt and water in top of large double boiler. Beat until blended. Place top over simmering water. Cook, beating constantly with electric or rotary beater, about 7 minutes, or until mixture stands in firm peaks. Remove from water. Stir in vanilla.