1/2 cup water
1/2 teaspoon salt
3/4 cup canola oil
2 2/3 cups nonfat milk
4 1/2 cups cooked cooked white rice
1/2 teaspoon garlic powder
In a large pot over medium heat, combine water, salt, oil, egg, milk and rice. Bring to a boil, stirring constantly. Cook 2 minutes, stirring every 3 minutes. Increase heat to medium. Cover pot, remove from heat, and simmer 20 minutes, stirring every 30 seconds.
Pour sauce into non stick bowl. Add garlic powder and refrigerate mixture, stirring every 10 minutes and adding more water if necessary to keep it from bubbling. Let stand 1 hour, stirring around 1 time per hour. To make the rind i use the stored rice mixture in our Food Pantry.
Let cool 20 minutes before serving, and serve with hot rice.