Persimmon, when ripe is fruit from the heavens! It reminds us of the custard apples of India. When the fruit is ripe and soft, the pulp is the best part to use.
makes 3 cups
1/2 cup basmati rice
1 cup water
1/2 cup milk
1 tsp ground cardamom
pinch saffron threads
1/2 cup cream
1 cup persimmon puree
Rinse the basmati rice in cold water twice then soak for 30 minutes to an hour. Drain.
In a stockpot, combine the rice, water, milk, cream, cardamon and saffron. Bring this mixture to a boil, then turn the heat down and put a lid on the stockpot. Let is simmer for another 5-7 minutes. Turn the heat off and let the rice rest. It should have absorbed all the liquid by now, if it has not, cook it another 3-4 minutes.
Gently fold the persimmon puree in the kheer. Serve warm.
ideas / variations
Persimmons are delicious but if you do not have them, substitute with your favorite fruit puree.
This recipe may be prepared with alternate milks like almond or coconut.
Any white rice will work but basmati has its own aged flavor.