Persimmon Rice Pudding


4 cups cooked rice
1¼ cups sugar
cup all-purpose flour
1 teaspoon vanilla extract
¼ cup raisins
2 cups persimmon pulp
1¼ cups milk
1 egg beaten
¾ cup chopped nuts


1. Combine rice and pulp; set aside.

2. Combine sugar, milk, flour, egg and vanilla.

3. Add rice mixture and mix well.

4. Stir in nuts and raisins.

5. Pour into a greased 3 quart baking dish.

6. Bake uncovered at 350 for 45 minutes or until set.

7. Serve hot or cold.


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