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