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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
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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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!
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