Persimmon Rice Puddings
Recipe & styling Janet Dunn; photography Keiran Scott
¼ cup plain flour ½ cup each milk and cream 2 large free-range eggs, beaten 1 tsp vanilla extract 2 cups cooked short-grained rice ½ cup caster sugar
Chopped flesh of 3 ripe persimmons ¼ cup raisins
In a large bowl, mix flour with a little milk until smooth then whisk in remaining milk, cream, eggs and vanilla. Stir in rice, sugar, persimmons and raisins. Pour into 6 greased ramekins. Bake at 180C for 40-45 minutes until still slightly wobbly. Serve cold topped with an extra slice of persimmon and a drizzle of honey. Serves 6
/ SPONSORED CONTENT GREENLEA BUTCHER SHOP
en-nz
2023-06-01T07:00:00.0000000Z
2023-06-01T07:00:00.0000000Z
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