As the saying goes, necessity is the mother of invention. When you have leftover rice and very ripe persimmons, how can you combine them to make something delicious? The recipe as stated below is vegan, but can be adapted with cow’s milk and eggs if you like.
Cooked leftover white rice (try 3-4 cups as a starting point)
Coconut milk (regular, plain, organic preferred over low fat) – 1 can
Persimmons – pulp removed from skin and pureed – about 8 persimmons
Water – about 1-2 cups, or more as needed
Sugar or honey to taste (start with 1/4 cup)
Cinnamon (start with 1/2 teaspoon and add more to taste)Vanilla Extract – (start with 1 teaspoon)
Splash of bourbon or rum if you’re feeling fancy
Optional: Raisins, Dried Cranberries or pumpkin seeds, coconut shreds
You’ll notice that measurements are approximate for this recipe. The main concept is to add about twice as much liquid as you have rice. It’s really very flexible on the quantities of milk to water to fruit pulp, and you could use cow’s milk, almond milk, etc, if you prefer. Let it all soak in and get delicous! All you need to do is put all the ingredients in a pot (reserve pumpkin seeds for serving, if you are using them). Cook on medium to low heat and stir frequently. Cook it for 15-20 minutes until it is thickened, and you can let it sit with the heat turned off to thicken a little further if you like. Add pumpkin seeds just before serving if desired.