Cream Of Rice Crackers

Directions

1. "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 which between ordinary and freshly grnd coffee.
2. 325 F 20 to 25 min
3. Preheat the oven to 325 F.
4. In a large bowl or possibly in the food processor, combine the cream of rice, flour, sugar, and salt. Cut in the butter till the mix resembles coarse meal.
5. Slowly blend in sufficient of the lowfat milk to create a dough which will hold together in a cohesive ball.
6. Divide the dough into 2 equal portions for rolling. On a floured surface or possibly pastry cloth, roll out to 1/8 inch thick. With a sharp knife, cut the dough into 2-inch shapes.
7. Place the crackers on an ungreased baking sheet and prick each one all the way through in 2 or possibly 3 places with the tines of a fork. Bake for 20 to 25 min, or possibly till light golden. Cold on a rack.
8. Yield: 85-95.
9. VARIATIONS: Substituting half-and-half or possibly cream for the lowfat milk will result in a richer cracker.
10. For a different taste, substitute cream of wheat or possibly cream of rye cereals for the cream of rice.