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Add a photoServings: 12
Ingredients
- 1 1/2 c. Cream of rice, regular or possibly Quick cooking
- 1 c. All-purpose flour
- 1/4 c. Sugar
- 1/2 tsp Salt
- 4 Tbsp. (1/2 stick) butter or possibly Margarine, softened
- 2/3 c. Lowfat milk
Directions
- "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.
- 325 F 20 to 25 min
- Preheat the oven to 325 F.
- 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.
- Slowly blend in sufficient of the lowfat milk to create a dough which will hold together in a cohesive ball.
- 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.
- 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.
- Yield: 85-95.
- VARIATIONS: Substituting half-and-half or possibly cream for the lowfat milk will result in a richer cracker.
- For a different taste, substitute cream of wheat or possibly cream of rye cereals for the cream of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 179 | |
| Calories from Fat 37 | 21% |
| Total Fat 4.19g | 5% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 132mg | 6% |
| Potassium 66mg | 2% |
| Total Carbs 31.75g | 8% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.93g | 3% |
| Protein 3.02g | 5% |
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Reviews
January 9, 2012
I made these for my 13 month old son. We both love eating them. I used half cream of rice and half cream of wheat. This is a great recipe!I've cooked/tasted this recipe!
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