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May 20, 1988 - Image 81

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-05-20

Disclaimer: Computer generated plain text may have errors. Read more about this.

IA INTO YOUR
FAMILY ROOM WITH BRIGHT
SILK FLOWERS

FOREIGN
ACCENT
REDUCTION

cueTrill's

Individualized Program

Joyce M. Hull, M.A., CCC

Note: This salad makes a
great cheesecake topping;
remove it from the bowl with
a slotted spoon if you want
less juice.

CREAMY
RICE PUDDING
Rice is eaten by many
Sephardic Jews on Shavuot
because its white color sym-
bolizes the purity of the
Torah. This delicate white
pudding is favored by Turkish
Jews, who call it Soutlach.
The following "modern" ver-
sion is simplified by substi-
tuting Cream of Rice cereal
for the customary combina-
tion of ground rice and rice
flour. Unlike custard-type rice
puddings, it does not contain
any eggs (or fat or choles-
terol), but relies instead on
the starch in the rice gran-
ules to congeal it. It is
smoother than typical Amer-
ican rice puddings.

6 tablesp000ns Cream of
Rice cereal
1/2 cup sugar
11/2 cups instant nonfat dry
milk powder*
334 cup water*
1/2 teaspoon vanilla extract
Ground cinnamon to taste,
for sprinkling

(*Note: 4 cups skim milk
may be used in place of the
milk powder and water.)
In a large saucepan, com-
bine the Cream of Rice cereal,
sugar, and milk powder. Slow-
ly add the water (or skim
milk, if used), stirring
constantly
so that no lumps form. Set
the saucepan over medium-
high heat and cook, stirring
constantly, for 5 to 10
minutes or until the pudding
thickens and comes to a boil.
Lower the heat so the pud-
ding just simmers, and cook,
stirring often, for 15 to 20
minutes longer or until the
pudding thickens consid-
erably and heavily coats a
spoon. The Cream of Rice
granules should be very soft
and mostly disintegrated.
Remove the pudding from the
heat and stir in the vanilla.
Pour the pudding into small,
individual bowls, and sprin-
kle each with a little cin-
namon. Serve the pudding
warm, or chill it. Makes about
6 servings.

@ 1988 Gloria Kaufer Greene.
Gloria Kaufer Greene is the
author of "The Jewish Holiday
Cookbook: An International
Collection of Recipes and
Customs" (Times Books).

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Rabbi Leizer Levin, head of
the Beth Din of the Council of
Orthodox Rabbis of Greater
Detroit, wil be honored at the
58th annual public banquet
on June 8 at the Westin
Hotel. The Beth Din is a court
of Jewish law. Rabbi Levin,
has served as Av Beth Din,
head of the court, for more
than 36 years.
The permanent members of
the Beth Din are Rabbi Levin,
Rabbi Chaskel Grubner and
Rabbi Leib Bakst. When need
for a Beth Din arises, a panel
of three rabbis can be drawn
from the 25 members of the

Council of Orthodox Rabbis.
The Beth Din meets regular-
ly to decide civil matters such
as property settlements,
issues relating to marriages
and personal status, religious
customs and rituals and pro-
blems arising from kosher
food laws.
The Beth Din requires that
parties involved sign a docu-
ment binding them to the
final decision.
The proceeds of the banquet
supports a variety of ac-
tivities of the Council of Or-
thodox Rabbis of which the
Beth Din is included.

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Rabbis' Council To Honor
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Members of the Beth Din are, from left: Rabbi Chaskel Grubner, Rabbi
Leizer Levin and Rabbi Leib Bakst.

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