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Pudding, Rice Persimmon (D)
Source: Lowder Farm & Nursery website
Serves: 10 to 12

4 cups cooked rice
1-1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1-1/4 cups milk
1 egg beaten
3/4 cup chopped nuts

Combine rice and pulp; set aside.

Combine sugar, milk, flour, egg and vanilla. Add rice mixture and mix well. Stir in nuts and raisins.

Pour into a greased 3 quart baking dish. Bake uncovered at 350°F for 45 minutes or until set. Serve hot or cold.

Posted by Sherrie Dean

Nutritional Info Per Serving: N/A