Holiday Persimmon Rice Pudding with Cranberries
Cooking Instructions:
- 2/3 cup pureed ripe persimmon pulp, set aside
- 3-1/2 cups whole milk
- 2/3 cup Lundberg Family Farms Arborio Rice
- 1/4 cup granulated sugar (or packed brown sugar, optional)
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup dried cranberries
- Garnish with sweetened whipped cream
Heat milk, rice, sugar, salt and cinnamon in a medium saucepan to simmering. Reduce heat to low and cook uncovered, stirring frequently for about 35-40 minutes, until very thick and creamy. During last 5 minutes of cooking add in dried cranberries. Remove from heat and stir in reserved persimmon pulp. Serve at room temperature with a dollop of whipped cream.