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Continued from Page f0 " after cutting. RICE PUDDING 250 ml water 125 ml rice 75 ml sugar 5 m1 cornstarch 1 litre milk 0.5 ml pinch of salt 5 finely ated carrots 125 m ilvered almonds 2 eggs yolks Bring water to a boil in a heavy saucepan. Add rice. Cover. Sim» mer gently for 15 min. or until the water is absorbed. Combine sugar with cornstarch and salt in large measuring cup or small mixing bowl. Stir in 250 ml milk. Add sugar/milk to the mixture to the rice in the sauce an. Add remaining milk (750 ml to the rice as well. Stir thoroughly. Stirring constantly bring the mixture to a boil. Immediately reduce heat to lowest setting. Cover and cook 1 hour. Stir occasionally. After the hour stir in saffron or carrots and almonds. Continue to cook 30 min. more. Beat yolks in a separate measure. Remove 'pud- ding from heat. Using a fork, stir a little of the udding into the yolks. Then adId yolk mixture to the rest of the udding. Return to heat and coo 1 min. Remove from heat. Pour rice pudding into serving bowl. place a iece of wax paper directly on sur ace of pud- ding. This well prevent a "skin" from forming. Refrigerate. Gar- nish with pistachio nuts, if desired, at serving time. DATE SQUARES 1 3/4 cups oatmeal 1 1/2 cups flour 1 cup brown sugar 3/4 cup butter 1 tsp. soda Mix to crumbs. Put half in 10" x 10" pan. Cook 1/2 pound dates, 1/2 cup sugar, and vanilla until spreadable. Put over crumbs in an. Add remainder of crumbs or a top. Bake 25 minutes in 350 degree F oven or until brown. Cut mto squares when cooled. I?