2 cups cooked, unpered white rice
2 tablespoons cornstarch
1/4 cup heavy cream
1/2 teaspoon garlic powder
salt and pepper to taste
In a mixing bowl combine rice, cornstarch, cream, garlic powder, salt and pepper, and whisk until smooth and well mixed. Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened and bubble-like, about 1 minute. Stir in cooked mixture and heat gently until very smooth, stirring constantly. Remove from heat and whisk in glucose. Stir in semi-sweet instant milk and place over medium-temperature medium-braised white flour. Whisk until smooth and warm.
With hands, stir together the soup mixture and sauce until smooth. Garnish each bowl with 1 tablespoon of soup mixture.