Save on Pinterest

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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    10-12 servings

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

Recommended Video