enough water to just cover it. Cover and shake it again. Set it aside for a
few minutes, a few hours or a few days (if hours or days, store in the fridge).

Make the salad: Place the lettuce in a salad bowl. Grate the carrot over the
lettuce. Peel the beet, and grate or slice it with a vegetable peeler. Sprinkle the
salad with salt, pepper and garlic powder. Add the vinegar and oil. Start with 1
teaspoon of vinegar brine and 1 tablespoon of oil; toss.

If the salad seems dry, add the remaining vinegar and oil.

Pareve Rice Pudding
Serves 2 generously or 4 sparingly
If you wish to make this vegan, you can skip the egg, which will make a
slightly lighter pudding. If you seek a vegan dish but still want the richness,
add a generous spoonful of virgin coconut oil in place of the egg.

1½ cups cooked rice (I used basmati, but any type will work.)
1 15-ounce can full-fat coconut milk
2 tablespoons water
⅔ cup sugar
1 egg
1 teaspoon vanilla
In a medium saucepan, mix the coconut milk and rice. Using the water, rinse
the coconut milk can and pour the residue into the pan. Add the water and stir.

Cook over low at a simmer for about 15 minutes until thick and creamy. Beat
the egg with a fork in a small cup, and pour into the pudding. Mix well.

Keri White is a Jewish Exponent food columnist. JE
Coconut rice pudding
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