Polish Almond Soup (Zupa Migdalowa)

1/2 lb almonds, blanched and finely ground 5 cups milk 1 teaspoon almond extract 2 cups rice, cooked 3-4 tablespoons sugar 2 tablespoons butter 1/4 cup raisins or currants Heat milk just to simmering in a large saucepan. Add butter, almonds, raisins and almond extract. Cook over low heat 3 to 5 minutes - stirring. Ladle into bowls and serve with rice.

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