Total Steps
3
Ingredients
8
Tools Needed
7
Ingredients
- 0.25 teaspoon almond extract
- 0.5 cup evaporated milk or half-and-half(optional)
- 1.25 cup sugar
- 6.0 cup water
- 1.5 cup water
- 6.0 ounce blanched almonds
- 1.0 orange thinly sliced
- 0.25 cup long-grain rice
Instructions
Step 1
Soak rice in enough water to cover for at least 2 hours or overnight; drain. In a food processor or blender, whirl rice, almonds, and 1 1/2 cups water into a smooth paste. Transfer paste to a large pot.
Step 2
Add 6 cups water and sugar to almond paste. Bring to a boil, stirring constantly, until sugar is dissolved. Reduce heat and simmer, uncovered, for 10 minutes. Set a fine strainer lined with a double layer of damp cheesecloth over a deep bowl. Pour soup through strainer into bowl, then gather cheesecloth and squeeze firmly to extract all remaining liquid.
Step 3
Return liquid to pot; stir in evaporated milk and heat just to simmering. Stir in almond extract. Serve hot in individual soup bowls. Or, cover and refrigerate until well chilled and serve cold.