Preparation:
Combine milk and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Add butter and beat with an electric or hand beater or whir in a blender until smooth. If desired, add a drop of food color. Add eggs and heat, stirring now and then. Serve on toast. Makes 2 to 3 servings.
*Sauce will continue to thicken as it heats. However, for a thicker sauce use 3 tablespoons cream of rice. |
