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Cream of Almond Soup

1/4 cup rice 2 quarts hot milk 1 quart boiling water 1/2 pound shelled almonds 1 tablespoon sugar 1 cup cold water 2 teaspoons salt Wash the rice thoroughly by pouring boiling water over it to dissolve the polish; finish with cold water. Add the rice to the boiling water, and let boil actively for twelve to fifteen minutes; then drain off the water, and add the partially cooked rice to the hot milk. Cook three-quarters of an hour. Blanch the almonds by throwing them into boiling water for about one minute or until the skin loosens from the nuts. Place them between towels. Rub vigorously to remove skin. Place the blanched almonds in a mortar, and pound them with a pestle. Add a little cold water from time to time. If a mortar and pestle are not obtainable, a wooden chopping bowl and potato masher will suffice. When the nuts have been reduced to a paste, add to the rice and milk; then add the sugar and salt. A few drops of almond flavoring may be used instead of the almonds.