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!

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

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