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Persimmon Rice Pudding
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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
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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |