Sometimes you have all the best intentions to make sometime and you don’t for any number of reasons. I had bought some fuyu persimmon to make some jelly at home. That was wishful thinking! Between the holidays, start up hours, kids and entertaining relatives – hmm… let’s just say they sat there! I love persimmons! They are delicious!
Persimmons are also difficult to find (see here for what’s available in your local markets). In California they are available October through Early February and personally I love them! They are my favorite fruit at this time of the year. So I decided to make some rice pudding using persimmon thinking we would have it for dessert later for dinner. Well we all ate it for breakfast instead. It was so yummy and tasted so great warm that it was hard to put down after a bite.
Every culture has a version of rice pudding. In India and South Asia it is known as kheer, in other parts of the world it is known as budino di riso, arroz con leche, etc. etc. Every culture makes it the own way but I have drawn inspiration for this recipe from the Indian kheer that I was used to growing up!
Here’s the recipe:
2 cups milk ( I used whole milk – that’s what makes it so creamy)
1 cup persimmon pulp (I used haciya persimmon)
1/3 cup sugar (you can adjust according to your taste)
½ cup short grained white rice
4 cardamom pods
1) Rinse the rice.
2) Put a pot on medium heat and add the rice, milk and sugar and bring to boil (this should take about 10 mins) and cook the rice.
3) After about 10 minutes when the rice is cooked in the pot, add the persimmon pulp to the rice and milk mixture. Crack the cardamom pods and add to the persimmon and rice mixture and simmer on low heat for another 10 minutes to allow the milk to thicken.
4) Serve warm! You can use a few of the cardamom seeds to garnish like I have if you want.
This quick dessert/breakfast (in our case) was a hit with the kids! They couldn’t get enough of it! I like adding herbs and spices in the food I serve to my kids so they are used to different flavors!