Question: The recipe calls for a tablespoon of corn syrup. My husband, however, is diabetic, Type 2. I am wondering if I can use sugar-free faux maple-flavored syrup instead? — Marian, Palm Beach Gardens

Answer: The older restrictions on diabetics taking any kind of sugar has now been relaxed, especially for patients with Type 2 diabetes .

Instead of simply avoiding table sugar, or sucrose, the modern guideline would have diabetics — and of course their better halves — keep tab on the total carbohydrate being consumed at each meal, and the total each day, in consultation with a patient’s doctor or nutritionist.

Whether a diabetic takes corn syrup, high fructose corn syrup or sucrose, they all are nutritive sweeteners and have the same caloric value and almost the same carbohydrate content.

Even foods that you would not consider "sweet" such as rice or white bread are high in carbohydrate and if you are keeping careful tab, you can take a teaspoon of sugar instead of a slice of white bread.

The bottom line: In a recipe, which normally would make more than one serving, adding 1 tablespoon of corn syrup should be perfectly acceptable for a diabetic, if in the same meal he cuts back on taking other carbs, a slice of white bread for instance. I would prefer real corn syrup rather than faux substitute, which may have unappetizing and often unhealthy ingredients.

Don’t make it a habit though, lay stress on complex carbohydrates with fiber such as in whole-grain wheat or oatmeal and fruits and vegetables.

Q. I would like to know what is the best rice to use for making rice pudding. I make it on the stove. In New York, I used Carolina rice and I can’t find it down here. Every rice I have tried becomes hard after a day in the fridge. I want it to stay soft. Can you help? — Shirley, Stuart

A. There really is no "best" rice for making pudding. It depends on individual taste and mostly on how you cook it. Generally, short grain rice is better. You do not want to use parboiled rice, which takes much longer to soften. As for the Carolina rice, much of the rice you buy in the market, either here or in New York, come from the Carolinas.

What is different in your situation is your cooking milieu — most likely electric here vs. gas stove in New York; pots and pans are likely new; even the water and air are different. All these have a bearing and you have to make adjustments to achieve the same success.

My suspicion is that you may not be using enough water, or not low enough temperature and long enough simmering time to soften the rice kernels. Those who are used to gas may have a bit of adjustment to make before getting it right on electric.

Also, you need heavier pots for electric cooktops or the water may evaporate too quickly, leaving the kernels not soft enough. And in the refrigerator, it is the nature of rice to turn firmer, which you can remedy by adding a bit of water or milk and reheating before serving.

Here are my suggestions: First, break up the rice kernels by pulsing them briefly in a blender or food processor or even with a heavy rolling pin, so the rice softens quickly. You can even try cream of rice, available in any supermarket. If you like the kernels whole — which I don’t — you can soak the rice overnight for the same effect. We use broken up basmati rice.

Second, use enough milk, or milk and water combination and cook the pudding over simmering heat in a heavy pan long enough to soften the rice to your taste, stirring occasionally to prevent sticking.

Near the end of cooking time, add some cream if you want creamy pudding and can afford the fat. Refrigerate in a covered container, preferably glass.

Substituting for onions

If you run out of onions, as we did recently on a trip, we used onion powder, which was in the spice cabinet.

Use a heaped teaspoonful for about half a medium onion.

Do not brown and add the other ingredients immediately.