Sunday, October 13, 2013

Rice Pudding with Persimmons & Toasted Coconut Chips

Last Saturday, I got together with a few of my cousins, and it was a spectacular mix of food, laughs, and... more food. The next morning, per Filipino party tradition, I packed up my share of the leftovers and was sent home with a hefty bag of homegrown fruit. This time, they were persimmons! Yes! It's officially that time of the year!

Probably the only thing that I love more than shopping for fruit at the farmers market is receiving enormous bags of homegrown goodies. And, when Fall arrives, persimmons are the ones that I look forward to the most. (Fun story: My high school dance teacher and I used to have a deal. I would bring her homemade fried rice, and she would bring me persimmons and vegetables from her dad's garden. Thanks, Ms. Soliman!) They have a gorgeous orange color...making you think of pumpkins, Halloween, crisp leaves, Thanksgiving...and a flavor that's perfect for Autumn cooking! For my first bag of the season, I decided to turn a couple of persimmons into a sweet, juicy topping for creamy, spiced rice pudding!

   

Joy the Baker posted a recipe for Maple Ginger Rice Pudding, and a light bulb went off in my head. I need to make rice pudding this Fall! It's rich and creamy, and with the helping hand of a few spices, it's incredibly warm and comforting. I used a pumpkin pie spice for this recipe, which had cinnamon, ginger, citrus zest, nutmeg, and cloves. (The Good Stuff.) A little fine sea salt rounds everything out!


On a cold (aka Let's be lazy!) day, this one-pot pudding is simple enough to throw together. You can sit and relax at the kitchen table while it bubbles away... (With a pumpkin spice latte and morning newspaper perhaps? Mmm.)


Once all of the milk is absorbed and the rice is tender, it's ready to serve!


For some color and texture, though, a persimmon topping gives the pudding a completely different personality.

Dice up some persimmon and you've got a fresh bite with a pop of color...

Glaze them with a little bit of butter and brown sugar?! Now, you've got something that's sweet-juicy-beauuutiful!


The last garnish was a bit of a spontaneous choice. I picked up this bag of toasted coconut chips, intending to eat it as a snack. Buuut... 


Its mellow, almost-buttery flavor and crispy crunchiness made it a perfect topping for the thick, spice-filled pudding! (There's just something about coconut and rice...)

Get a generous scoop of rice pudding into a bowl...

Add all of the delicious toppings...


Then, finally, dive right in with a spoon! Serve the pudding for breakfast on a chilly Autumn morning or for dessert to end a hearty Fall meal! :)

Rice Pudding with Persimmons & Toasted Coconut Chips (serves 2)

Print Recipe
Ingredients:
1/2 cup Arborio Rice
2 tbsp Brown Sugar
1/4 tsp Pumpkin Pie Spice
1/8 tsp Fine Sea Salt
2 cups Whole Milk
1/2 tbsp Unsalted Butter
1 cup Finely Diced Persimmons (peeled)
1/4 cup Toasted Coconut Chips
  1. In a small saucepan, combine the rice, sugar, spice, salt, and milk. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook the rice until all of the milk is absorbed and the rice is tender (about 20-25 minutes). Stir occasionally.
  2. In a skillet, melt the butter over medium-high heat. Add the diced persimmons, and season the fruit with a pinch of brown sugar. Cook until the persimmons are tender.
  3. Serve the rice pudding topped with warm persimmons and toasted coconut chips. Enjoy!

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