Persimmon Rice Pudding

Name: Persimmon Rice Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 4 cups cooked long grain rice; 2 cups ripe persimmon pulp; 11⁄4 cups sugar; 11⁄4 cups milk; 1⁄3 cup all-purpose flour; 1 egg (beaten); 1 teaspoon vanilla extract; 1⁄4 cup chopped walnuts; 1⁄4 cup raisins

Rich rice pudding made with ripe persimmon flesh, enjoyed either hot or cold.

55 min

Easy

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Ingredients

cooked long grain rice 4 cups

ripe persimmon pulp 2 cups

sugar 11⁄4 cups

milk 11⁄4 cups

all-purpose flour 1⁄3 cup

egg (beaten) 1

vanilla extract 1 teaspoon

chopped walnuts 1⁄4 cup

raisins 1⁄4 cup

Instructions

Step 1

In a large bowl, combine the rice and persimmon pulp; set aside. Mix the sugar, milk, flour, egg, and vanilla; add to the rice mixture and stir until well combined. Stir in the walnuts and raisins.

Step 2

Pour into a greased 3-quart baking dish. Bake uncovered at 350°F for 45 minutes, or until the pudding is set. Serve warm or chilled. Yield: 10–12 servings.