Instructions: Scald milk, but do not boil. Slowly stir in cereal, stirring constantly; cook for one minute. Remove from heat and let stand about five minutes. Stir in butter. If desired, beat or blend smooth. Store in refrigerator.

Makes one cup. (Note: This sauce may be used as an alternative to cornstarch or flour thickeners to improve the consistency of pureed meat, poultry or fish. It may also be used in cream soup or stew.)

A white sauce need some fat. With cream of rice cereal, you can limit the fat. Either use 2% or full fat milk omit the butter; or use skim milk and add the butter. Oil may be used, but stir often. Butter or nut butters may be added for flavoring.

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