Persimmon Rice Pudding

A lot of delicious flavor is lost when persimmons are heated. Add it at the end, mix it in and use the rest as a layer on top of the pudding. This will keep the texture of the rice thick & creamy. 

makes ~3 cups


½ cup basmati rice

3 cups whole milk 

½ cup sugar

¼ tsp cardamom, ground

2 cups persimmon purée 



  1. Rinse the basmati rice 3 times then cover in cool water and soak for 30 minutes. Drain and set aside. 
  2. In a stock pot on low-medium heat, begin to reduce the milk. Stir frequently to prevent a layer from forming on top. Once it is reduced by ½, add the drained rice and sugar. Cook for 8-10 minutes covered until most of the liquid is absorbed by the rice. When the rice is 1-2 minutes from being done, add the cardamom & stir. 
  3. Let the rice sit, covered for 10-15 minutes. 
  4. In the meantime, prepare your persimmon purée by simply peeling and removing the flesh from the fruit. This works best with the Hachiya type, which is very squishy on the inside. 
  5. Stir 1 cup of the persimmon purée into the rice. To serve, first put rice pudding into bowls then top with prepared persimmon purée. 

ideas / variations

  • Serve with chopped pistachios on top. 
  • You can do this with your favorite fruit purée such as raspberry or blackberry purée. 
  • Make this vegan by replacing regular milk with coconut or almond milk. Consistency may vary.