Rice Pudding, Vegetable Frittata, Vinegar Pie Crust

DEAR SOS: Can you provide the recipe for the glorious rice pudding at the Old World Restaurant in Westwood? It’s a dish that I’ve loved since my freshman year at UCLA in 1983. It seems like a custard as much as a pudding.

--BRAD

DEAR BRAD: Here’s the recipe from the Old World, made with a custard base.

OLD WORLD RICE PUDDING

2 whole eggs

2 egg yolks

1/2 cup sugar

Dash salt

Dash cinnamon

1 teaspoon vanilla

1 quart milk

Butter

1/2 cup cooked rice

1/2 cup raisins

Ground nutmeg

Combine eggs, egg yolks, sugar, salt, cinnamon and vanilla in mixing bowl. Mix well.

Heat milk in saucepan. Pour in egg mixture, stirring.

Lightly butter 6 individual bowls or 1 1/2-quart souffle dish. Place rice and raisins in bottom of bowls. Pour egg mixture over rice mixture. Sprinkle with nutmeg to taste.

Stirring every 20 minutes, bake at 350 degrees 1 1/2 hours for large pudding, or 30 to 40 minutes for individual dishes. Makes 6 servings.

Each serving contains about:

290 calories; 148 mg sodium; 174 mg cholesterol; 7 grams fat; 48 grams carbohydrates; 10 grams protein; 0.20 gram fiber.

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DEAR SOS: Do you have a good recipe for frittata I could use for brunch?

--RUTH

DEAR RUTH: Vegetable frittata is the ideal light meal during warm days.

VEGETABLE FRITTATA

2 tablespoons butter

1/2 pound mushrooms, sliced

1 cup diced zucchini

1/2 cup chopped green pepper

1/4 cup finely chopped green onions

1 medium tomato, diced

4 eggs

1 teaspoon water

2 tablespoons prepared mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup shredded Jack or Cheddar cheese

Paprika

Melt butter in large skillet. Add mushrooms, zucchini, green pepper and green onions. Cook and stir over medium heat 5 minutes. Add tomato.

In bowl lightly beat together eggs, water, mustard, salt and pepper. Pour over vegetables in skillet. Cover and cook over medium heat 5 to 10 minutes, until eggs are set. Sprinkle with cheese. Season to taste with paprika. Makes 6 servings.

Each serving contains about:

160 calories; 420 mg sodium; 164 mg cholesterol; 12 grams fat; 5 grams carbohydrates; 9 grams protein; 0.59 gram fiber.

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DEAR SOS: I have been trying to find a recipe for pie crust made with vinegar. Can you help?

--JERRY

DEAR JERRY: Certainly. Vinegar and water make up the liquid in this old-time crust.

VINEGAR PIE CRUST

3 cups flour

1 teaspoon salt

1 1/4 cups vegetable shortening

1 egg

5 tablespoons water

1 teaspoon white vinegar

In medium bowl combine flour and salt. Work in shortening until mixture is consistency of cornmeal. In small bowl beat egg slightly. Add water and stir. Add vinegar. Blend into flour mixture to form soft dough.

Gather dough into ball. Cut in half. Flour board well and roll each half into circle 1 inch larger than pie pan. Fit into pan and flute edges. Makes enough pastry for 2 (9-inch) pastry shells.