"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.
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