This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Rice, 2 tablespoons, Hot milk, 1 pint, Almond extract, 2 drops.
Boil the rice until it can be pressed through a sieve, then add the hot milk, and the extract of almond. Sweeten to taste.
Serve in bouillon cups.
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