A lot of delicious flavor is lost when persimmons are heated. Add it at the end, mix it in and use the rest as a layer on top of the pudding. This will keep the texture of the rice thick and creamy.
Makes 3 cups
ingredients
1/2 cup basmati rice
3 cups whole milk
1/2 cup cane sugar
1/4 teaspoon ground cardamom
2 cups persimmon purée
instructions
Rinse the basmati rice 3 times then cover in cool water and soak for 30 minutes. Drain and set aside.
In a stock pot on low-medium heat, begin to reduce the milk. Stir frequently to prevent a layer from forming on top. Once it is reduced by half, add the drained rice and sugar. Cook for 8 to 10 minutes covered until most of the liquid is absorbed by the rice. When the rice is 1 to 2 minutes from being done, add the ground cardamom and stir.
Let the rice sit, covered for 10 to 15 minutes.
In the meantime, prepare the persimmon purée by simply peeling and removing the flesh from the fruit. This works best with the Hachiya type, which is very squishy, when ripe, on the inside.
Stir 1 cup of the persimmon purée into the rice. To serve, first put rice pudding into bowls then top with prepared persimmon purée.
notes & variations
Serve with chopped pistachios on top.
Alter the recipe with a favorite fruit purée such as raspberry or blackberry.
Make this without dairy by replacing milk with coconut or almond milk.
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