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Persimmon Rice Pudding

 Persimmon Rice Pudding
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
10-12 ServingsPrep: 15 min. Bake: 45 min.


  • 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 McCormick® Pure 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.
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.