Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water,
cover and leave for 2 hours. Strain through a fine muslin into a
large bowl. Add milk and mix well.
Stand the bowl in a large saucepan with enough boiling water to come
halfway up the sides of the bowl. Cover and simmer for 2 hours, stirring occasionally.
Add the sugar, stir well and leave to cool slightly. Mix the gelatin
with 2 tablespoons hot water until dissolved. Stir into the milk mixture when almost cold. Mix well and pour into a shallow serving dish. Leave until set.
