PERSIMMON RICE PUDDING

Persimmon Rice Pudding image

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

Provided by Taste of Home

Time 1h

Yield 10-12 servings.

Number Of Ingredients 9

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 all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts
1/4 cup raisins

Steps:

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. , Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45 minutes or until pudding is set. Serve warm or cold.

Nutrition Facts : Calories 235 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 19mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.