janradder

I serve this right after the fried fish fillets smothered in horseradish sauce, and the sweetness offers a nice compliment to the savory spiciness of the horseradish. Of all the things I make for Christmas Eve, this is the absolute easiest.

2 cups milk
1/4 lb. blanched almonds, finely ground
1 t almond extract
1/4 cup currants
sugar to taste
1 cup white rice, previously cooked
sliced almonds (for garnish)

Combine the first four ingredients and heat gently. Add sugar until the soup has reached just the right amount of sweetness (not overly, sickeningly sweet, but sweet nonetheless). Add rice and continue to heat until the soup is thoroughly hot (but don't boil it). After you ladle it into a bowl to serve, scatter some sliced almonds on top. And that's it.