Sweet Walnut Soup
My YJ Recipes
Nutritional InformationServes 8
Amount Per 3/4-cup serving:
- 2 cups raw walnuts
- 3 Tbs. Arborio or Carnaroli rice
- 3/4 cup sugar
- 1/4 tsp. salt
- 1 15-oz. can light coconut milk
- Fresh or dried persimmons or peaches, for garnish, optional
Directions1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.
2. Soak rice in 1 cup boiling water in bowl 2 hours. Drain. Purée rice, walnuts, and 4 cups water in blender until smooth. Transfer to saucepan, stir in sugar and salt, and bring to a simmer. Reduce heat to low, and simmer 10 minutes. Strain mixture through fine sieve into bowl. Discard solids. Stir in coconut milk. Garnish with persimmons, if using.