Rice Pudding with Persimmons and Dried Cranberries
Persimmons are rich in vitamin C and fiber, making them a healthy addition to this delicious rice pudding.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Rice Pudding with Persimmons and Dried Cranberries
Ingredients
Instructions
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In a saucepan, combine rice, milk, sugar, and vanilla extract. Bring to a boil.
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Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked and the mixture thickens.
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Remove from heat and let it rest for 10 minutes.
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Meanwhile, peel and dice the persimmons.
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In a separate pan, sauté the persimmons and dried cranberries with cinnamon and nutmeg for 5 minutes.
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Add the sautéed persimmons and dried cranberries to the rice pudding mixture.
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Stir well to combine.
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Let the rice pudding with persimmons and dried cranberries cool for 1 hour.
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Serve chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 60g20%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
