Rice Pudding with Persimmons and Dried Cranberries

Rice Pudding with Persimmons and Dried Cranberries
Photo by Leo Gong

Ingredients

  • 2 medium-size ripe Hachiya persimmons
  • 2/3 cup arborio rice
  • 3 ½ cups whole milk
  • ¼ cup honey
  • 3 tablespoons sugar
  • 1 ½ teaspoons grated orange peel
  • ¼ teaspoon salt
  • + 1 more ingredients
    • ½ cup dried cranberries

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 p...

View full recipe at Epicurious

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