Rice Pudding with Persimmons and Dried Cranberries Recipe

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Rice Pudding with Persimmons and Dried Cranberries
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  • 3 1/2 cups whole milk
  • 2/3 cup arborio rice
  • 1/4 cup honey
  • 3 tbsp sugar
  • 1/4 tsp salt


  1. Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
  2. Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
  3. Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.76 Kcal (1108 kJ)
Calories from fat 3.29 Kcal
% Daily Value*
Total Fat 0.37g 1%
Cholesterol 2.86mg 1%
Sodium 166.6mg 7%
Potassium 235.5mg 5%
Total Carbs 58.03g 19%
Sugars 29.21g 117%
Dietary Fiber 2.59g 10%
Protein 6.48g 13%
Vitamin C 5.8mg 10%
Vitamin A 0.3mg 11%
Iron 0.1mg 1%
Calcium 177.1mg 18%
Amount Per 100 g
Calories 108.07 Kcal (452 kJ)
Calories from fat 1.34 Kcal
% Daily Value*
Total Fat 0.15g 1%
Cholesterol 1.17mg 1%
Sodium 68.01mg 7%
Potassium 96.13mg 5%
Total Carbs 23.69g 19%
Sugars 11.93g 117%
Dietary Fiber 1.06g 10%
Protein 2.65g 13%
Vitamin C 2.4mg 10%
Vitamin A 0.1mg 11%
Calcium 72.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
  • 7

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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