Sweet Walnut Soup

"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says VT recipe tester Fiona Kennedy.

ingredient list

Serves 8

• 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

Directions

1. 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.