October 30, 2018
Persimmon, when ripe is fruit from the heavens! It reminds us of the custard apples of India. When the fruit is ripe and soft, the pulp is the best part to use.
Makes 3 cups
1/2 cup basmati rice
1 cup filtered water
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon ground cardamom
Pinch of saffron threads
1 cup persimmon purée
Rinse the basmati rice in cold water twice, then soak for 30 minutes to an hour. Drain.
In a stockpot, combine the rice, water, milk, cream, cardamon, and saffron. Bring this mixture to a boil, then lower the heat and put a lid on the stockpot. Let is simmer for another 5 to 7 minutes. Turn the heat off and let the rice rest. It should have absorbed all the liquid by now. If it has not, cook for another 3 to 4 minutes.
Gently fold the persimmon purée into the kheer. Serve warm.
The persimmon purée is made from ripe, soft persimmons, not the harder Fuyu variety, though those can get soft if left to ripen long enough. Persimmons are delicious, but if you do not have them, substitute with a favorite fruit purée.
This recipe may be prepared with non-dairy milks like almond or coconut.
Any white rice will work but basmati has its own aged flavor. Adjust liquid accordingly.
December 02, 2022