Rice Pudding with Persimmons and Dried Cranberries
Rice Pudding with Persimmons and Dried Cranberries is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Make deep cut in pointed end of each persimmon.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMake deep cut in pointed end of each persimmon.
Scoop out pulp into processor and puree until smooth.
Measure 2/3 cup puree.
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.
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.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.