Ingredients
- 2 cups California walnuts
- 1/4 cup rice flour
- 125g brown cane sugar
Preparation:
- Preheat oven to 180°C.
- Bring 5 cups of water to a boil in a large saucepan over high heat. Add the walnuts and boil uncovered for 1 minute. Drain well and spread walnuts on an ungreased baking sheet and bake in the oven until golden brown, about 15 to 20 minutes. Remove from oven and let cool.
- Place cooled walnuts and 1/2 cup of cold water in a food processor or blender and process until almost a smooth paste; add another 1/2 cup of water and process until smooth.
- In a saucepan, whisk rice flour and 1 cup of water. Add walnut purée and 2-1/2 cups of cold water. Heat over medium-high heat while whisking frequently until it comes to a boil (about 10 minutes). Add the brown cane sugar and reduce the heat to low and simmer for 10 minutes.
- Serve piping hot.
Tips: The consistency should be of a light cream soup; if it is too thick; whisk in 1/2 cup more water. Cinnamon may be added for a sweet, earthy aroma. Top with walnut halves.
