Fancy Plants Farms.com
No 23
Persimmon Rice Pudding
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 for 45 minutes or until set.
Serve hot or cold.
Makes 10 to 12 servings
| BACK TO: HOME CALADIUMS, CITRUS, PERSIMMONS | BACK TO: FAVORITE RECIPES |