Baking Dessert

Baked rice pudding with roasted persimmon

Name: Baked rice pudding recipe: with persimmons and cinnamon
Yield: 6
Ingredients: 1/2 cup (110g) caster sugar; 1 vanilla bean, split, seeds scraped; 650ml almond milk (or any other milk); 600ml pure (thin) cream, plus extra to drizzle; 1 1/4 cups (275g) arborio rice; 20g unsalted butter, chopped; 6 ripe persimmons, halved; 1/4 cup (90g) honey; 1 cinnamon quill, slightly crushed; 1/2 tsp sumac

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by Georgina Esdaile

Food Editor

Aug 05, 2021

Preheat the oven for this sweet and easy rice pudding recipe.

1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
650ml almond milk (or any other milk)
600ml pure (thin) cream, plus extra to drizzle
1 1/4 cups (275g) arborio rice
20g unsalted butter, chopped

Roasted persimmons

6 ripe persimmons, halved
1/4 cup (90g) honey
1 cinnamon quill, slightly crushed
1/2 tsp sumac

Method

1.

For the roasted persimmons, preheat oven to 200°C. Place persimmons in a large baking dish and drizzle with honey. Add 1/4 cup (60ml) water, cinnamon and sumac to the dish and roast for 1 hour- 1 hour 15 minutes until the persimmons are caramelised and softened. (If your persimmons are quite firm, roast for the first 30 minutes covered in foil.) Set aside.
2.

Reduce oven to 160°C. Whisk together the sugar, vanilla seeds and pod, almond milk and cream in a large jug. Place the rice in an greased 2.5L baking dish and pour over the milk mixture. Stir to combine, then dot over the chopped butter. Bake for 1 hour 20 minutes, stirring once after 30 minutes, until the rice is tender. Top with roasted persimmons and drizzle with extra cream, to serve.

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