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Persimmon Rice Pudding Recipe

As a girl, I always helped with canning and preserving fruit, including persimmons. Now I buy large quantities at the grocery store. I love to serve this unique dessert for fall and winter gatherings.—Opal Amidon, Garden Grove, California

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Persimmon Rice Pudding Recipe

Prep: 15 min. Bake: 45 min.

Yield: 10-12 Servings

15 45 60

Ingredients

4 cups cooked long grain rice
2 cups ripe persimmon pulp
1-1/4 cups sugar
1-1/4 cups milk
1/3 cup all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts
1/4 cup raisins

Directions

In a large bowl, combine rice and persimmon pulp; set aside. Combine sugar, milk, flour, egg and vanilla; add to rice mixture and mix well. Stir in walnuts and raisins.
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45 minutes or until pudding is set. Serve warm or cold. Yield: 10-12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 235 calories, 3 g fat (1 g saturated fat), 21 mg cholesterol, 19 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Persimmon Rice Pudding in Taste of Home October/November 1993, p45

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Persimmon Rice Pudding

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(1-1) of 1 reviews

Reviewed on Dec. 31, 2009 by geriangel

I went to the store and bought everything to make persimmon cookies. This was my first experience with persimmons. I didn't have any baking soda so I was fortunate I found this recipe. I'd bought buttermilk for my cookies so I used it. It came out great. Nest time I will add some of the spices and salt when I cook the rice. You can use pumpkin or apple spice mix as well. I only used 1 cup of sugar. It came out great and everyone wants the recipe. Imagine!