CREAM OF RICE CRACKERS

      Title: CREAM OF RICE CRACKERS
  Categories: Crackers
       Yield: 95 Servings
  
   1 1/2 c  Cream of rice, regular or
            Quick cooking
       1 c  All-purpose flour
     1/4 c  Sugar
     1/2 ts Salt
       4 tb (1/2 stick) butter or
            Margarine, softened
     2/3 c  Milk
  
   "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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