i just made this…persimmon rice pudding

December 17, 2009 at 5:57 am Leave a comment

I have had two Hachiya persimmons waiting for me in my fridge for a little while. They are a new fruit to me, but so delicious. My roommate Kelly emailed me this amazing looking recipe from her friends at Farm & a Frying Pan and I decided to test it out tonight. I highly recommend making it. So easy, fresh, and delicious!

persimmon rice pudding

image courtesy of Farm & A Frying Pan

Farm & A Frying Pan’s Persimmon-Rice Pudding Recipe

2 Hachiya persimmons
3 1/2 cups reduced-fat milk
2/3 cups arborio rice
1/4 cup honey
2-3 tablespoons sugar*
1/2 teaspoon cinnamon
2 tablespoons of pistachios, toasted and chopped

Serves 4.

Heat milk, rice, honey and sugar in a medium, heavy-bottom saucepan. Bring mixture to a simmer and cook for 40 minutes, stirring occasionally. (If you aren’t using a good quality sauce pan, stir more frequently to prevent scorching). In the meantime, prepare puree by slicing the persimmons in half, scooping out the flesh and processing it in a blender or food processor for 1-2 minutes.

Stir in cinnamon and persimmon puree and heat through, about 1 minute. Pour rice pudding into individual serving cups and sprinkle with pistachios.

Also check out this amazing blog’s recipes for homemade marshmallows and brussel sprouts with pecorino romano. Mmmmm!


Entry filed under: food, life. Tags: , , , , , .

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