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1/4 c Rice, long grain 1/2 ts Almond extract
6 c Water, boiling Nutmeg, to taste (fresh)
1 qt Milk 1/2 c Almonds, blanched, coarsely
1 ts Salt Ground
2 tb Butter, melted 1 c Heavy cream, whipped
2 tb Sugar
Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr., or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream.
Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors"
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