Food

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The new EL AL Platinum
Class is as good as it gets

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utes. Drain the rice well (if the liq-
uid is not absorbed), and transfer it
to a bowl to cool. Stir in the egg,
onions, bell pepper, parsley flakes,
salt and pepper.
Stack several layers of paper towels
on a cookie sheet. Set aside.
Heat oil to hot in a large nonstick
skillet over medium-high heat. Drop
heaping tablespoons of the rice "bat-
ter" mixture into skillet, using the
spoon to help form the pancake into
a round. Cook the latkes until gold-
en brown on the bottom, turn and
cook the other side (try not to turn
these too often or they will be
greasy). Transfer the latkes to the
paper-lined cookie sheet to drain.
Serve warm or at room temperature
with sour cream and salsa on the
side if desired. Makes 6-8 servings.

The new EL AL Platinum Class offers even more personalized service and a higher standard of comfort
on our new state-of-the-art Boeing 777 and 747-400 aircraft. Experience more legroom, a greater seat
recline, a personal TV, a laptop power outlet at every seat, plus a wider choice of tastier meals. EL AL
continues to be the only airline flying nonstop to Israel with three classes of service, including First.

For reservations, call your travel agent or EL AL at 800-223-6700 or 212 768-9200.

EL AL reserves tne 41.4 to camel

$250 offer avanabte until 12/ 1/02. ti,4cable taxes nog

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I One Coupon per Visit. No Other Discounts Apply. Airport
Exp. 12-31/2002
Employees not eligible.

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Exit lig fn.= 1M4 to
Miticlkba Rt1, South

(248) 353-2810

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9601 Middlebelt Road

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THE FOUNTAINS

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• Continuous FREE 24 Hr. Service to I
1
Exiting & Midfield Terminal
• Door-to-Door Service
• Minutes to all Terminals
1
• Easy In/Out off 1-94 & 1-275
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AT FRANKLIN

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Retirement Living • Assisted Living • Alzheimer's Care„: \

28301 Franklin Road • Southfield, .1\41. 48034
www.thefountains.com

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1-800-447-PARK I

www.us-park.com

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Here's the new
Jewish News
phone number:

AL#630084627 • NPD.1

5/17
2002

94

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DETRO/TJEWJEZINEWS

(248)

539-3001

BROWN RICE PUDDING
WITH GOLDEN RAISINS AND
PISTACHIOS
Chewier and healthier tasting than
the regular rice pudding you're used
to that's made with cream or whole
milk.
4 cups (1 quart) skim milk
2/3 cup short-grain brown rice
1/4 t. salt
1/4 cup sugar
1 t. vanilla extract
1 large egg
1/2 t. ground cinnamon, plus
more to sprinkle on top
1/3 cup - golden or white raisins
1/3 cup chopped pistachios, light-
ly toasted
Combine milk, rice, salt and sugar
in a medium saucepan over medium-
high heat. Bring to a boil and imme-
diately lower heat to simmer. Cover
and cook, stirring occasionally, for
1 2 hours, until much of the liquid
is absorbed and the pudding is
creamy. Don't rush the process.
(Cooking this too quickly will cause
the pudding to burn and stick to the
bottom of the pan.)
Remove from heat and let cool for
5 minutes. Stir in the egg, vanilla
and cinnamon (the heat of the pud-
ding will cook the egg).
Serve the pudding in a large bowl
with the raisins piled in the center of
it, sprinkle with the cinnamon and
pistachios. Or, you can serve the
pudding in individual bowls or wine
or martini glasses, sprinkled with'the
raisins, pistachios and cinnamon.
Makes 8 servings. E

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