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Add a photoServings: 8
Ingredients
- 1/4 c. long-grain rice
- 6 ounce blanched almonds
- 1 x orange thinly sliced
- 1 1/2 c. water
- 6 c. water
- 1 1/4 c. sugar
- 1/2 c. evaporated lowfat milk or possibly half-and-half
- 1/4 tsp almond extract
Directions
- Soak rice in sufficient water to cover for at least 2 hrs or possibly overnight; drain. In a food processor of blender, whirl rice, almonds, and 1 1/2 c. water into a smooth paste. Transfer paste to a large pot.
- Add in 6 c. water and sugar to almond paste. Bring to a boil, stirring constantly, till sugar is dissolved. Reduce heat and simmer, uncovered, for 10 min. 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 other liquid.
- Return liquid to pot; stir in evaporated lowfat milk and heat just to simmering. Stir in almond extract. Serve warm in individual soup bowls. Or possibly, cover and chill till well chilled and serve cool.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 101 | 35% |
| Total Fat 11.99g | 15% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 32mg | 1% |
| Potassium 201mg | 6% |
| Total Carbs 41.7g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 33.88g | 23% |
| Protein 6.15g | 10% |
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