• 2 cups raw walnuts
  • 3 TBS Arorio rice
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 -15oz can light coconut milk
  1. Preheat oven to 350F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool. 
  2. Cook Rice in 1 cup of boiling water. Drain. Puree rice, walnuts, and 4 cups in a blender until smooth. 
  3. Transfer to a saucepan, stir in sugar and salt and bring to a simmer. 
  4. Stir in coconut milk. 

Yin-Yang with Chocolate Soup.