1. Wash raw rice. Soak overnight in water to cover. Then drain well. 2. Blanch walnuts. Grind walnuts and rice to a fine powder, either by hand (with a mortar and pestle) or in a food mill. 3. Gradually stir the powder to a smooth paste with the second quantity of water; then stir in the third quantity. 4. Strain mixture through a double thickness of cheesecloth into the top of a double boiler. Gather together corners of the cheesecloth and squeeze every possible drop of liquid into the pan. Add sugar and the fourth quantity of water. 5. Bring remaining water to a boil in the lower half of the double boiler; then reduce heat to medium. Cook walnut-rice mixture over it, stirring constantly until it thickens (7 to 10 minutes). Serve hot, in small bowls. NOTE: This mixture, also known as Flowing Walnut Pudding, may be reheated, but only over extremely low heat to prevent burning. VARIATIONS: 1. For the rice, substitute 1/2 cup glutinous rice. Wash thoroughly; then soak 10 minutes in water to cover. In step 3, use 1 cup of the rice-soaking water to make the smooth paste. 2. Omit the rice. After grinding the walnuts, simmer them 30 minutes in water to cover. (Omit step 3.) Strain the walnuts as in step 4; then add the sugar and water. Pick up step 5, adding to the mixture 1/4 cup rice flour. 3. In step 5, add to the walnut-rice mixture 12 Chinese red dates which have been cooked in 1 to 2 cups boiling water until soft (about 20 minutes), then pureed through a fine sieve or ricer to remove the skins and pits. From
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 158 (23%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 156.8mg||4 %|
|Total Carbohydrate 128.3g||38 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 126.1g|
|Protein 6.3g||9 %|
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Calories per serving: 674
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