Note from Bill: Some of the comments on epicurious said that the cranberries make the pudding taste like FrootLoops. I’ve always omitted the dried cranberry step.
It can be made in individual serving size dishes, but for larger groups I chill it in a bowl and serve with a persimmon cookie and if available a slice of Fuyu or Izu persimmon.
This dessert (without the cranberries) is great accompanied by chilled Moscato dessert wine – specifically Ironstone Vineyards “Symphony”. Ironstone Vineyards is within two hours of Gustine, but I think I found this wine at BevMo or maybe Trader Joe’s.
Rice pudding with persimmons (and dried cranberries)
Bon Appétit | November 2004
Makes 6 servings.
2 medium-size ripe Hachiya persimmons
3 1/2 cups whole milk
2/3 cup arborio rice
1/4 cup honey
3 tablespoons sugar
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup dried cranberries, optional
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 pudding is very thick, stirring frequently, about 40 minutes.
Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)