| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Chinese | Ketchum kit, Beverages | 8 | Servings |
INGREDIENTS
| 1/4 | c | Long-grain rice |
| 6 | oz | Blanched almonds |
| 1 | Orange, thinly sl1 1/2 cups watericed | |
| 6 | c | Water |
| 1 1/4 | c | Sugar |
| 1/2 | c | Evaporated milk or half-and-half |
| 1/4 | ts | Almond extract |
INSTRUCTIONS
ALMOND PASTE 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 Recipe from "Martin Yan, The Chinese Chef," (Doubleday), copyright Yan Can Cook Inc. 1991 Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@plinet.com> NOTES : Serve hot or well chilled in soup bowls
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