Persimmon Rice Pudding Recipe

Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 235
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 21 mg
  • Sodium:
  • 19 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


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Persimmon Rice Pudding

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SERVINGS: 10-12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 45 min.

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.

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