1 cup uncooked long-grain white rice
3/4 cup unsalted butter
2/3 cup water
1/2 cup brown sugar
1/4 cup whole wheat flour
1 cup canned cornmeal
1 teaspoon salt
1 (1 ounce) package instant nonfat dry milk powder
1/2 teaspoon baking soda
1 cup rolled oats
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine rice, butter or margarine or butter, water and brown sugar. Stir until rice is easily broken up. Add flour, salt and baking soda. Mix together and add oats. Drop by teaspoonfuls or tablespoons onto prepared cookie sheets.
Bake for 12 to 15 minutes, or until a knife inserted into the center comes out clean. Cool cookies on wire racks.