How to do it:
Melt the butter over medium heat and add the flour. Cook for 6-7 minutes stirring constantly until the roux is a blond color.

Heat the milk in a separate pan until it’s nearly boiling. Add the hot milk one cup at a time to the roux, whisking constantly. Bring to a boil. Cook for 10 minutes whisking constantly. Remove from heat and set aside until ready for use.

• 1 cup nonfat dry milk
• 1 3/4 cups warm water

How To Do It:
Whip until smooth.

Yield:
12 ounces

Ingredients:

How to do it:
The rice must be cold and well mashed. Melt two tablespoons of butter into the milk which has been allowed to cool. Beat the egg yolks and the white separately, bringing the egg whites to a stiff froth.

Mix the rice and milk, beating thoroughly, then add the salt, baking powder and flour. Add the yolks into the batter, first blending well, and lastly, add the egg whites and beat well again.

The waffle iron should be very hot and well greased. Pour the batter into a pitcher so that you may easily fill the iron. Open the iron and pour the batter from the pitcher quickly. Close the iron and cook for approximately 2 minutes. The waffle must be baked evenly. When the waffles are baked, remove them carefully and place on a hot dish.

Mix cinnamon and sugar and sprinkle over the top of the rice waffles. They are also delicious served with butter and Steen’s Cane Syrup.

Ingredients:

Combine the two ingredients and let stand for 5 minutes. With today’s pasteurized milk, it’s the only way to make sour milk. Enjoy. Well, don’t try to enjoy it on your morning cereal.