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Ingredients
Directions
- Scald lowfat milk, but don't boil. Slowly stir in cereal, stirring constantly; cook for one minute. Remove from heat and let stand about five min. Stir in butter. If you like, beat or possibly blend smooth. Store in refrigerator.
- Makes one c.. (Note: This sauce may be used as an alternative to cornstarch or possibly flour thickeners to improve the consistency of pureed meat, poultry or possibly fish. It may also be used in cream soup or possibly stew.)
- A white sauce need some fat. With cream of rice cereal, you can limit the fat. Either use 2% or possibly full fat lowfat milk omit the butter; or possibly use skim lowfat milk and add in the butter. Oil may be used, but stir often. Butter or possibly nut butters may be added for flavoring.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 260g | |
| Calories 179 | |
| Calories from Fat 55 | 31% |
| Total Fat 6.26g | 8% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 135mg | 6% |
| Potassium 384mg | 11% |
| Total Carbs 21.65g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 12.7g | 8% |
| Protein 8.99g | 14% |
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