|Toasted whole almonds||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Uncooked long-grain rice||1⁄2 Cup (8 tbs), soaked overnight in 2 cups water|
|Sugar||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Almond extract||1⁄2 Teaspoon|
|Toasted sliced almonds||1⁄4 Cup (4 tbs)|
Preparation Place whole almonds and 1 cup of the water in a blender.
Blend for 1 1/2 minutes or until very smooth.
Pour into a bowl and set aside.
Place rice and 1/2 cup of the water in a blender.
Blend for 3 minutes or until smooth.
Pour into another bowl and set aside.
Cooking Bring the remaining 4 1/2 cups water to a boil in a large saucepan.
Add sugar and stir until dissolved.
Reduce heat to medium.
Add pureed rice and bring to a boil.
Cook, stirring constantly, for 5 minutes or until soup thickens slightly.
Stir in almond mixture and cook for 2 minutes.
Remove saucepan from heat and stir in almond extract.