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Almond Tea

1/4 cup long-grain rice
6 ounces blanched almonds
1 orange, thinly sliced
1 1/2 cups water

6 cups water
1 1/4 cups sugar
1/2 cup evaporated milk or half-and-half
1/4 teaspoon almond extract

Soak rice in enough water to cover for at least 2 hours or overnight;
drain. In a food processor of blender, whirl rice, almonds, and 1
1/2 cups water into a smooth paste. Transfer paste to a large pot.

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.

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.
Makes 8 servings

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