More Than Proof Is in This Pudding

In response to the letters, e-mail and phone calls asking, no begging, us to publish Cardinal Roger M. Mahony’s favorite rice pudding recipe, we did. And then we sat back . . . as the next batch of letters, e-mail and phone calls poured in. In three words: a tough crowd . . .

How could you possibly justify printing a fat, fat, fat rice pudding recipe (“Rice Pudding Fans, Eat Up!” Sept. 22) in a section of the paper called Health? Wake up and devote the entire section to health, please!

WENA DOWS

Culver City

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Thanks so very much for reprinting the Waldorf Astoria recipe for rice pudding.

However, before my doctor refuses to see me again because of some of the ingredients, please permit me to offer a couple of slight variations that are less fattening and problematic health-wise:

* I like to take one vanilla bean and split lengthwise into three, but not cut at the bottom. Place in the recipe from the beginning; it gives a nice, subtle vanilla flavor. (Be sure to remove, along with the cinnamon stick.)

* In place of the artery-clogging heavy cream, I substitute 2% low-fat milk--about two cups. Then, before serving, fold in a cup or so of Cool Whip. You end up with the great, smooth and silky consistency, but without the fat of the heavy cream.

* For the topping, I substitute Egg Beaters for the two eggs. (Sorry, California egg growers.) The 2 tablespoons of heavy cream is no problem, but why buy a pint just for 2 tablespoons? I use Cool Whip again at this stage. Consequently, my slightly doctored version is just as smooth and wonderful, but without the fat and calories. One can serve the rice pudding cold. It’s best to place the pudding into the actual serving dishes before chilling; it sets up better and is really quite nice.

Hope this helps our struggling compatriots as we enjoy good food, but with the least harmful side effects. God bless you all.

CARDINAL ROGER MAHONY

Los Angeles

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You’ve got to be kidding! After getting tidbits of useful and trivial information from the Health section, I was confronted with a recipe that came from the archives of bad health. Really. What would possess a health-related staff to think that the rice pudding recipe was worthy of your new Health section?

Egg yolks, whole milk, heavy cream, whipping cream. My arteries are screaming!

Here’s a recipe from my heart-healthy kitchen:

Tangy Rice Sesame Pudding

3/4 cup brown or white rice, cooked

2-2 1/2 cups orange juice

6 tablespoons sesame meal

2/3 cup brown sugar

Grated rind of one orange

6 egg whites, well-beaten

1/2 teaspoon each cinnamon and ground ginger

1/4 teaspoon nutmeg

1 teaspoon vanilla extract

1/2 cup raisins (optional)

Combine all ingredients well. Place in pan lightly sprayed with nonfat baking spray product.

Bake at 350 degrees for 1 hour, or until firm. Especially good served warm.

Thanks for letting me vent. I watch what I eat, enjoy what I cook, and enjoy California’s great climate for exercise.

LYNN WEINER

Ventura