In a large bowl or in the food processor, combine the cream of rice, flour, sugar, and salt
Cut in the butter until the mixture resembles coarse meal. Slowly blend in enough of the milk to form a dough that will hold together in a cohesive ball
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a sharp knife, cut the dough into 2-inch shapes
Place the crackers on an ungreased baking sheet and prick each one all the way through in 2 or 3 places with the tines of a fork
Bake for 20 to 25 minutes, or until light golden brown. Cool on a rack.
TIPS:
Substituting half-and-half or cream for the milk will result in a richer cracker. For a different taste, substitute cream of wheat or cream of rye cereals for the cream of rice.
