Dish of the Week: Persimmon Rice Pudding

By November 9, 2011Uncategorized

4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts

Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla. Add rice mixture and mix well. Stir in nuts and raisins. Pour into a greased 3 quart baking dish. Bake uncovered at 350° for 45 minutes or until set. Serve hot or cold.
Makes 10 to 12 servings.


Author Terra

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