Mochiko, also known as sweet rice flour and available in Asian markets, is a good thickening agent for freezer sauces. Unlike wheat flour-based sauces, mochiko sauces won't separate when frozen. This recipe makes a thick, rich white sauce for creamed or scalloped dishes. Adapted by the S.F. Chronicle from the third edition of The New Putting Food By, by Ruth Hertzberg. It will keep for 1 month alone and 3 months as part of a casserole. When ready to use, thaw in the refrigerator overnight or in the microwave. This is a good one to stock in the freezer for kids' meals. -- Darienne
2 1/2 tablespoons mochiko (see note)
1 3/4 cups milk
4 tablespoons butter
ground white pepper
1/4 teaspoon salt
nutmeg
Whisk together the mochiko and 1/4 cup of the milk in a small bowl to form a paste; press any lumps with your fingers or whisk until they dissolve.
Combine the remaining milk, butter, pepper, salt and nutmeg in a heavy saucepan over medium-low heat. When hot, add the mochiko paste, whisking gently and constantly for several minutes until it thickens, increasing the heat if necessary. Remove from heat and let cool completely.
Package the sauce alone for the freezer, or pour it over slices of cooked meat or vegetables, coaxing it into every nook.
Yields about 2 cups
