Almond Tea

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