Patricia Coyle of West Palm Beach, Fla., was looking for a recipe for rice pudding that is baked instead of prepared on the stove top like most she has used. The particular recipe she used to have for the baked version was made with heavy whipping cream and she said it was "wonderful!"
Dorothy McMann of Perry Hall e-mailed a recipe she got when she visited Williamsburg, Va., some years ago. While this particular recipe calls for whole milk, not heavy cream, there would be no reason why you could not substitute heavy cream if you were not concerned about the calorie count.
I tested the recipe using whole milk and I also added about a teaspoon each of cinnamon and lemon zest. The result was a delicious, creamy custard-style rice pudding probably very close to what Coyle remembers but, perhaps, with a bit less fat and calories.
The King's Arms Tavern Rice Pudding
3/4 cup sugar
2 cups milk
1 1/3 cups cooked rice
1 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla
1 tablespoon melted butter
1 teaspoon nutmeg
2/3 cup seedless raisins
Grease a 2-quart casserole dish. Combine eggs, sugar and milk and beat well. Fold in the rice, lemon juice, vanilla, melted butter, nutmeg and raisins. Pour into casserole and put dish in a pan of boiling water. Bake at 350 degrees for about 45 to 50 minutes or until custard is set.
Per serving: 233 calories, 6 grams protein, 5 grams fat, 2 grams saturated fat, 41 grams carbohydrate, 1 gram fiber, 115 milligrams cholesterol, 78 milligrams sodium
Helen Brown of Salisbury is looking for a very old recipe for potato bread that uses an actual potato for the leavening in the bread.
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The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.