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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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As a girl, I always helped with canning and preserving fruit, including persimmons. Now I buy large quantities at the grocery store. I love to serve this unique dessert for fall and winter gatherings.Opal Amidon, Garden Grove, California Ingredients:
4 cups cooked long grain rice |
2 cups ripe persimmon pulp |
1-1/4 cups sugar |
1-1/4 cups milk |
1/3 cup king arthur unbleached all-purpose flour |
1 egg, beaten |
1 teaspoon vanilla extract |
1/4 cup chopped walnuts |
1/4 cup raisins |
Directions:
1. In a large bowl, combine rice and persimmon pulp; set aside. Combine sugar, milk, flour, egg and vanilla; add to rice mixture and mix well. Stir in walnuts and raisins.
2. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45 minutes or until pudding is set. Serve warm or cold. Yield: 10-12 servings.
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