INGREDIENTS

INSTRUCTIONS

"If you have a food mill, make your own cream of rice by grinding
whole rice to a medium coarsness. The difference in taste between  this
and the commercial cereals is as marked as that between ordinary  and
freshly ground coffee.  325~ F      20 to 25 minutes  Preheat the oven
to 325~ F.  In a large bowl or in the food processor, combine the cream
of rice,  flour, sugar, and salt. Cut in the butter until the mixture
resembles  coarse meal. Slowly blend in enough of the milk to form a
dough that  will hold together in a cohesive ball.  Divide the dough
into 2 equal portions for rolling. On a floured  surface or pastry
cloth, roll out to 1/8 inch thick. With a sharp  knife, cut the dough
into 2-inch shapes.  Place the crackers on an ungreased baking sheet
and prick each one  all the way through in 2 or 3 places with the tines
of a fork. Bake  for 20 to 25 minutes, or until light golden brown.
Cool on a rack.  Yield: 85-95.  VARIATIONS: Substituting half-and-half
or cream for the milk will  result in a richer cracker.  For a
different taste, substitute cream of wheat or cream of rye  cereals for
the cream of rice.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 1.4mg
Sodium: 31mg
Potassium: 5.2mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g