i just made this…persimmon rice pudding
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!
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
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.