Rice Pudding With Persimmons And Dried Cranberries Recipes

CREAMY RICE PUDDING W/ DRIED CRANBERRIES

Steps:

• 1. 1. In medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• 2. 2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins or dried cranberries. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. mmm

RICE PUDDING WITH PERSIMMONS AND DRIED CRANBERRIES

Steps:

• 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.)

CRANBERRY-RICE PUDDING

Steps:

• Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
• Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
• Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
• Top each serving with whipped cream if desired.