Rice Pudding with Persimmons and Dried Cranberries
A creamy, comforting rice pudding made with arborio rice and whole milk, enriched with pureed Hachiya persimmons and studded with dried cranberries. The honey and orange zest add wonderful layers of flavor to this elegant dessert.
Ingredients
- •2 whole medium-size ripe Hachiya persimmons
- •3½ cups whole milk
- •⅔ cup arborio rice
- •¼ cup honey
- •3 tablespoons sugar
- •1½ teaspoons grated orange peel
- •¼ teaspoon salt
- •½ cup dried cranberries
Cooking Instructions
- 1.
Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
10 min
- 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.
40 min
- 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.)
5 min
