Preparation:
Combine milk, salt and pepper; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Beat with an electric or hand beater or whir in a blender until smooth. Heat, stirring now and then, or store in the refrigerator and reheat for use with vegetables, seafood, poultry or meat.
THIN Reduce amount of cream of rice to 2 tablespoons
THICK Increase amount of cream of rice to 1/4 cup
PARSLEY-CHIVE SAUCE Add 1 tablespoon each chopped fresh parsley and chives to 1 cup of sauce. Nice with new potatoes. |
