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Persimmon Rice Pudding with French Wild Cranberries

Persimmon Rice Pudding with French Wild Cranberries


2 medium persimmons, ripe
3 1/2 cups whole milk
2/3 cups carnaroli rice
1/4 cup honey
3 tablespoons sugar
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1 teaspoon vanilla
1 cup French wild cranberries

Cooking Instructions

Make a deep cut in the pointed end of each persimmon. Scoop out pulp. Place pulp in a food processor. Puree until smooth. This should measure about 2/3 cup puree. Reserve.

Stir together milk, rice, honey sugar, orange peel and salt in a medium, heavy bottom saucepan, over medium heat. Bring to a simmer. Stir until sugar dissolves. Reduce heat to low. Cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.

Remove from heat and stir in vanilla, cranberries and persimmon puree.

Serve pudding warm or at room temperature. May be made 2 days ahead and refrigerated. Bring to room temperature before serving.

Equipment List

Food Processor
Mixing Bowls
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