Lundberg Family Farms

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Hot Persimmon Rice Cereal

Cooking Instructions:

• 4 cups Lundberg Golden Rose® rice, cooked
• 1 cup sugar
• ¼  tsp. salt
• 1/3 cup all-purpose flour
• 1 tsp. vanilla extract
• ¼ cup dried cranberries
• 2 cups persimmon pulp
• 1 ¼ cups milk
• 1 egg beaten
• ¾ cups chopped nuts

Combine rice and pulp; set aside. Combine sugar, salt, flour, milk, egg and vanilla. Add rice mixture and mix well. Stir in nuts and cranberries. Pour into a greased 3-quart baking dish. Bake uncovered at 350°F for 45-50 minutes. Serve hot or cold. Makes 10 to 12 servings.