Persimmon Rice Pudding Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 10-12 servings


  • 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

Nutritional Facts

1/2 cup: 235 calories, 3g fat (1g saturated fat), 21mg cholesterol, 19mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 4g protein.


  1. 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.
  2. 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.
Originally published as Persimmon Rice Pudding in Taste of Home October/November 1993, p45

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geriangel User ID: 1838644 5773
Reviewed Dec. 31, 2009

"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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