Rice Pudding With Persimmons And Dried Cranberries

Recipe Ingredients

2		Ripe Hachiya persimmons (medium)
3 1/2 cups	829ml	Whole milk
2/3 cup	106g / 3.7oz	Arborio rice
1/4 cup	59ml	Honey
3 tablespoons	45ml	Sugar
1 1/2 teaspoons	7.5ml	Grated orange peel
1/4 teaspoon	1.3ml	Salt
1/2 cup	46g / 1.6oz	Dried cranberries

Recipe Instructions

Make 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.)

This recipe yields 6 servings.

Source:
Bon Appetit, November 2004

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